The  Nation's  Food 

A  Statistical  Study 
of  a  Physiological  and  Social  Problem 


By 

Raymond  Pearl,  Ph.D.,  Sc.D.,  LL.  D. 

Professor  of  Biometry  and  Vital  Statistics,  School  of  Hygiene  and 

Public  Health,  Johns  Hopkins  University 

Sometime  Chief  of  the  Statistical  Division, 

United  States  Food  Administration 


PHILADELPHIA  AND  LONDON 

W.  B.  SAUNDERS  COMPANY 

1920 


Copyright,  1920,  by  W.  B.  Saunders  Company 


PRINTED    IN    AMERICA 


Z3o 

MY  FRIEND,  "THE  CHIEF," 
HERBERT  CLARK  HOOVER 

IN  TOKEN   OF   MY 

GREAT  ADMIRATION   AND 

AFFECTION   FOR  ONE   WHOSE 

NOBILITY   OF   CHARACTER 

AND  BRILLIANCY  OF   INTELLECT 

ARE  EQUALLY   OUTSTANDING, 

THIS  BOOK   IS  DEDICATED 


-.130J9 


PREFACE 

THIS  book  grew  out  of  the  author's  work  as  Chief  of  the  Statis- 
tical Division  of  the  United  States  Food  Administration  from  June 
11,  1917  to  March  1,  1919.  When  plunged  into  the  business  of 
making  war  it  was  found  in  this  country,  as  it  had  been  in  every 
other  of  the  fighting  nations,  that  many  data  were  lacking  which 
were  essential,  to  any  reasonable  prediction  as  to  what  the  food 
position  was  going  to  be  with  the  passage  of  time.  The  work  of  the 
Statistical  Division  of  the  Food  Administration  in  its  early  days 
was  chiefly  a  desperate  struggle  to  get  some  sort  of  approximation 
to  an  answer  for  such  questions  as:  "  What  is  our  normal  consump- 
tion of  milk?"  "How  much  wheat  can  we  spare  for  export?" 
"How  much  meat  must  be  conserved  to  meet  export  demands 
and  still  not  injure  physiologically  the  home  population?" 

As  time  passed  and  the  organization  of  the  food  producing  and 
distributing  agencies  of  the  country  was  perfected,  we  came  to 
possess  unique  sources  of  information  from  which  questions  like 
the  above  could  be  answered.  Still  more  broadly  it  was  perceived 
that  we  had  better  material  than  had  ever  been  available  before  on 
which  to  attempt  a  thorough  and  searching  statistical  survey  of 
the  food  resources  and  food  consumption  of  the  United  States.  In 
the  summer  of  1918  I  began  the  task  of  putting  together  the  material. 
It  has  proved  a  far  greater  labor  than  was  anticipated. 

No  attempt  has  been  made  to  discuss  the  related  literature. 
This  omission  is  deliberate.  For  the  United  States  certainly  a 
statistical  analysis  of  the  sort  here  attempted  is  pioneer  work. 
In  my  opinion  what  is  most  wanted,  is  a  careful,  critical,  clear  and 
unbiased  presentation  of  the  statistical  data,  rather  than  my 
opinion  as  to  their  interpretation.  The  data  comprised  in  this  book 
have  interest  and  significance,  it  is  believed,  for  a  wide  range  of 
specialists,  including  certainly  the  student  of  agricultural  problems, 
of  nutritional  physiology,  of  economics,  of  sociology,  and  of  com- 
merce. The  point  of  view  of  the  writer  has  been  to  act  as  the  hod- 
carrier  to  these  various  specialists,  delivering  to  them  a  mass  of 
carefully  made  bricks,  believed  to  be  solid  and  true.  From  these 

9 


10  PREFACE 

bricks  they  can  build  whatever  structures  they  like,  far  better  than 
the  statistical  hodsman  could  hope  to. 

At  this  point  1  wish  to  acknowledge  my  indebtedness  to  my  loyal 
assistants  in  the  Statistical  Division  of  the  Food  Administration, 
Dr.  Frank  M.  Surface,  Mr.  Stephen  Chase,  Mr.  Mortimer  B.  Lane, 
and  Mr.  John  Rice  Miner,  without  whose  aid  this  work  could  not 
have  been  completed  for  many  months,  if  not  years,  and  without 
whose  advice  on  many  technical  points  the  results  would  have  been 
far  from  having  that  degree  of  reliability  which  I  think  they  now 
possess.  The  diagrams  are  the  work  of  Mr.  Rudolph  von  Huhn, 
whose  untiring  efforts  to  make  the  most  significant  graphical  repre- 
sentations of  the  data  have  enhanced  the  value  of  the  work  to  the 
reader. 

Finally,  I  wish  to  pay  tribute  to  my  Chief  in  the  Food  Adminis- 
tration, Mr.  Herbert  Clark  Hoover,  whose  never-failing  interest 
in  the  project,  whole-hearted  encouragement  of  its  prosecution,  and 
penetrating  criticism  of  the  results  at  all  stages,  contributed  much 
to  whatever  measure  of  success  may  have  been  attained  in  the 
investigation.  Such  keen  and  just  insight  into  the  problems  and 
methods  of  scientific  research  as  is  an  integral  part  of  Mr.  Hoover's 
daily  thought  and  life,  is  as  rare  among  great  administrators  as  it 
is  welcome. 

RAYMOND  PEARL. 
February,  1920. 


CONTENTS 


CHAPTER  I 

PAGE 

THE  FOOD  PROBLEM 17 

CHAPTER  II 
THE  PLAN 26 

CHAPTER  III 
THE  PRIMARY  FOOD  PRODUCTION  OF  THE  UNITED  STATES 31 

CHAPTER  IV 
THE  SECONDARY  FOOD  PRODUCTION  OF  THE  UNITED  STATES 58 

CHAPTER  V 
TOTAL  HUMAN  FOOD  PRODUCTION 75 

CHAPTER  VI 
GROSS  IMPORTS  OP  PRIMARY  AND  SECONDARY  FOODS 95 

CHAPTER  VII 
GROSS  EXPORTS  OF  PRIMARY  AND  SECONDARY  FOODS 123 

CHAPTER  VIII 

NET  IMPORTS  AND  NET  EXPORTS  OF  PRIMARY  AND  SECONDARY  HUMAN 
FOODS 175 

CHAPTER  IX 
THE  CONSUMPTION  OF  HUMAN  FOOD  IN  THE  UNITED  STATES 209 


APPENDIX.     THE  CONSUMPTION  OF  NUTRIENTS  BY  DOMESTIC  ANIMALS  IN 
THE  FORM  OF  FEEDS  AND  FODDERS.  261 


INDEX 269 

11 


LIST  OF  ILLUSTRATIONS 


FlG-  PAGE 

1.  Food  map  of  Europe 18 

2.  Diagram  showing  exports  of  essential  nutrients  to  Western  Allies, 

United  Kingdom,  France  and  Italy,  before  and  since  the  beginning 

of  the  war 25 

3.  Showing  the  course  of  production  of  primary  food  materials  since 

1911 55 

4.  Showing  the  course  of  production  of  secondary  food  materials  since 

1911 73 

5.  Diagram  showing  relative  increase  in  average  annual  human  food  pro- 

duction in  the  war  years  as  compared  with  prewar 77 

6.  Diagram  based  on  Table  14  to  show  graphically  the  net  nutrients  in 

human  food,  of  primary  and  secondary  origin 80 

7.  Diagrams  showing  the  relative  importance  of  the  different  main  groups 

of  human  foods,  in  the  production  of  nutrients  in  the  United  States     84 

8.  Diagram  showing  the  relative  importance  of  the  different  human  food 

commodities  in  the  production  of  protein  in  the  United  States 90 

9.  Diagram  showing  the  relative  importance  of  the  different  human  food 

commodities  in  the  production  of  fat  in  the  United  States 90 

10.  Diagram  showing  the  relative  importance  of  the  different  human  food 

commodities  in  the  production  of   carbohydrate  in  the  United 
States 91 

1 1 .  Diagram  showing  the  relative  importance  of  the  different  human  food 

commodities  in  the  production  of  energy  values  (calories)  in  the 
United  States 91 

12.  Showing    the  course  of  gross  imports  of  primary  food  materials  since 

1911 1°9 

13.  Showing  the  percentages  which  total  primary  food  imports  are  of  total 

domestic  production  of  primary  foods HO 

14.  Showing  the  course  of  gross  exports  of  primary  food  materials  since 

1911 • -..   «7 

15.  Showing  the  percentage  changes  during  the  successive  years  in  the  ratio 

between  gross  exports  and  production  of  nutrients  in  the  United 
States  in  the  form  of  primary  human  foods 149 

16.  Showing  the  course  of  gross  exports  of  secondary  food  materials  since 

1911 ;••• 

17.  Showing  the  percentage  changes,  during  successive  years,  m  the  ratio 

between  gross  exports  and  the  production  of  nutrients  in  the  United 
States  in  the  form  of  secondary  human  foods . . 

13 


14  LIST   OF   ILLUSTRATIONS 

FIG.  PAGE 

18.  Diagram  showing  the  relation  between  annual  average  production  and 

annual  average  gross  exportation  of  all  human  foods  and  their  calory 
content,  in  prewar  years  and  in  the  war  period 156 

19.  Diagram  showing  the  relation  between  annual  average  production  and 

annual  average  gross  exportation  of  protein,  fat  and  carbohydrate 

in  human  foods  in  prewar  years  and  in  the  war  period 156 

20.  Showing  the  course  of  total  human  food  exports  since  1.911 158 

21.  Diagram  showing  the  relative  importance  of  different  commodities  in 

the  gross  exports  of  protein  in  human  foods 171 

22.  Diagram  showing  the  relative  importance  of  different  commodities  in 

the  gross  exports  of  fat  in  human  foods 171 

23.  Diagram  showing  the  relative  importance  of  different  commodities  in 

the  gross  exports  of  carbohydrate  in  human  foods 172 

24.  Diagram  showing  the  relative  importance  of  different  commodities  in 

their   contribution   to    the   caloric    content    of    exported     human 
food 173 

25.  Showing  the  course  of  net  foreign  imports  of  human  foods  (consumed  in 

the  United  States)  since  1911 195 

26.  Showing  the  net  exports  and  imports  of  all  human  food  commodities 

from  1911  to  1918 204 

27.  Showing  the  protein,  fat,  and  carbohydrate  content  of  the  net  exports 

and  imports  of  human  foods  in  the  United  States,  1911  to  1918 204 

28.  Net  exports  and  imports  of  vegetable  oils  used  as  human  food  since 

1911-12 206 

29.  Net  exports  and  imports  of  dairy  products  since  1911-12,  expressed  in 

terms  of  calories 207 

30.  Showing  the  course  of  human  food  consumption  in  the  United  States 

from  1911  to  1918.     Absolute  figures  in  metric  tons 220 

31.  Relative  curves  for  human  food  consumption.     The  figure  for  the  year 

1911-12  is  taken  as  100  in  each  case  and  the  relative  figure  for  each 
year  calculated  to  that  base 221 

32.  Diagram  showing  the  percentages  of  the  total  nutritional  intake  of  the 

American  people  derived  from  primary  and  secondary  sources 223 

33.  Diagram  showing  the  relative  proportions  of  the  American  and  the 

British  food  intake    derived    from  animal  sources   (exclusive  of 
fish) 224 

34.  Showing  the  percentage  contribution  of  the  different  great  food  com- 

modity groups  to  the  nutritional  intake  of  the  United  States,  for  (a) 

six  years  before  our  entry  into  the  war,  and  (6)  1917-18 230 

35.  Diagram  showing  the  increase  or  decrease  in  food  consumption  in  1917- 

18  as  compared  with  the  average  of  the  preceding  six  years 231 

36.  Diagram  showing  the  percentage  of  the  total  protein  consumed  in  the 

United  States  contributed  by  each  of  23  commodities 237 

37.  Diagram  showing  the  percentage  of  the  total  fat  consumed  in  the 

United  States  contributed  by  each  of  23  commodities 238 

38.  Diagram  showing  the  percentage  of  the  total  carbohydrate  consumed 

•  in  the  United  States  contributed  by  each  of  23  commodities 239 


LIST   OF  ILLUSTRATIONS  15 

FIG.  PAQB- 

39.  Diagram  showing  the  percentage  of  the  total  energy  value  of  the 

food  consumed  in  the  United  States  contributed  by  each  of  23 
commodities 240 

40.  Showing  the  percentage  increase  or  decrease  in  consumption  in  1917- 

18  as  compared  with  the  annual  average  of  the  six  years  preceding .  243 

41.  Diagram  showing  the  course  of  gross  consumption  of  protein,  fat  and 

carbohydrate  in  human  food  from  1911-12  to  1917-18,  per  adult 
man  per  diem 249 

42.  Diagram  showing  the  energy  value  in  calories  of  the  gross  consumption 

of  human  food,  per  adult  man  per  day 250 


THE  NATION'S  FOOD 


CHAPTER  I 
THE  FOOD  PROBLEM 

The  substantial  truth  of  the  slogan  "Food  will  win  the  war" 
must  now  be  evident  to  any  thinking  person.  The  relatively  enor- 
mous proportion  of  the  total  man  power  involved  in  direct  or  indirect 
military  activities  in  all  of  the  belligerent  nations  except  the  United 
States,  with  the  heavy  involvement  of  farm  man  power  in  this 
country;  the  disparity  between  tonnage  supplies  and  needs  which 
resulted  in  a  far-reaching  dislocation  of  the  normal  world  trade  in 
foodstuffs;  the  widespread  crop  reduction  below  the  normal  in 
1916  and  1917:  and  other  factors  served  to  make  the  food  problem 
assume  a  direct  military  importance  in  the  late  conflict,  vastly 
greater  than  it  had  ever  had  before.  The  western  world  had  come 
to  look  upon  its  food  supply  as  an  inexhaustible  thing.  Free  com- 
munication, both  international  and  national,  had  made  famine  or 
anything  approaching  famine  a  thing  unheard  of  or  undreamed  of 
in  the  part  of  the  world  of  which  we  are  speaking.  Food  was  to 
be  sure  sometimes  relatively  scarce,  but  that  condition  only  meant 
at  the  worst  high  prices  for  a  time.  All  this  the  war  changed.  All 
too  many  people  during  the  last  three  years  have  been  brought 
within  a  threateningly  short  distance  cif  the  grim  specter  of  famine. 

With  the  ending  of  actual  warfare  and  the  opening  of  the  stage 
of  negotiations  on  November  11,  1918,  the  food  problem  of  the  world 
became  not  less,  but  even  more  pressing  than  it  had  been  during 
the  war.  In  the  first  place  the  moral  and  spiritual  motive  on  the 
farmer's  part  to  keep  production  at  a  maximum  in  order  to  help 
"win  the  war"  ceased  at  once  to  operate.  In  the  second  place,  as 
events  have  shown,  the  internal  political  readjustments  which 
are  taking  place  in  every  country  involve  a  general  disorganization 
which  is  not  conducive  to  the  production  of  maximum  crops.  Hun- 
ger is  a  potent  stimulus  to  Bolshevism.  But  unfortunately  Bol- 
shevism is  not  a  good  alleviant  of  hunger.  It  works  in  fact  quite 
the  other  way,  except  for  the  very  short  period  in  which  the  uprising 
2  17 


18 


THE    NATION  S    FOOD 


masses  steal  any  goods,  edible  or  other,  which  the  classes  may  hap- 
pen to  have  on  hand.  In  consequence  of  the  destruction  of  war,  on 
the  one  hand,  and  Bolshevism  on  the  other  hand,  the  world  food 
problem  is  made  more  difficult  by  the  additional  burden  of  countries 
normally  food  exporting,  such  as  Russia,  Germany  and  Austria,  and 
devastated  countries  like  Poland,  Northern  France,  Serbia,  etc. 

The  food  conditions  in  Europe  on  December  1,  1918,  are  shown 
graphically  in  Fig.  1. 


FOOD  IN  EUROPE 

•  FAMINE  CONDITIONS 

G~)  FOOD  SHORTAGE  APPROACHNG  FAMINE  POINT 

^  SERIOUS  FOOD  SHORTAGE 

M  SUFFICENT  PRESENT  SUPPLY  BUT  FUTURE  SERIOUS 


FIG.  1. — Food  map  of  Europe. 

This  diagram  shows  clearly  what  a  pressing  matter  the  after- 
war  food  problem  is. 

From  the  beginning  of  the  war  Germany  realized  the  menace  of 
food  shortage.  Her  very  position  at  the  outset,  with  the  certainty 
of  an  effective  blockade  sooner  or  later,  made  it  imperative  for  her  to 
take  stock  of  her  food  resources,  both  actual  and  potential.  Hence 
in  the  report  of  the  Eltzbacher  Commission  we  had  the  first  serious 
attempt  at  a  survey  of  national  food  resources.  Since  that  time 


THE    FOOD    PROBLEM  19 

all  of  the  other  principal  belligerent  countries  have  carried  through 
similar  studies,  with  greater  or  less  critical,  scientific  acumen. 

It  is  the  purpose  of  this  present  book  to  give  as  careful  and  critical 
analysis  of  the  food  resources  of  the  United  States,  as  it  is  possible 
to  make  with  existing  information.  The  need  of  such  a  study 
for  the  United  States  at  this  time  is  greatly  enhanced  and  indeed 
made  imperative,  by  reason  of  the  fact  that  to  an  ever-increasing 
degree  this  country  is  being  called  upon  to  feed  Europe.  England, 
France,  and  Italy  bore  the  brunt  of  the  actual  fighting  for  nearly 
four  years.  This  splendid  stemming  of  the  tidal  wave  of  mingled 
science  and  savagery  which  is  Hun  warfare,  was  only  accomplished 
at  the  expense  of  every  form  of  productivity  other  than  military. 
Especially  has  agricultural  production  suffered  in  these  three  coun- 
tries because  of  two  factors:  first  the  drawing  of  agricultural  labor 
into  the  armies,  which  could  not  be  prevented,  on  the  one  hand 
because  of  the  fearful  necessity  for  men  at  the  front,  and  on  the 
other  hand  because  it  has  not  been  practically  feasible  to  demon- 
strate to  draft  officials  the  essentially  skilled  character  of  agri- 
cultural labor.  In  the  second  place  the  enemy  occupation  of  some 
of  the  best  agricultural  land,  in  the  case  of  France  and  Italy,  has 
made  tremendous  inroads  on  the  national  production  of  foodstuffs. 

With  the  existing  shortage  of  ocean  tonnage,  and  the  enhanced 
needs  for  what  does  exist,  America  becomes  almost  the  only  prac- 
tically available  source  from  which  may  be  eked  out  the  diminished 
food  resources  of  the  Allies.  The  extent  to  which  these  countries 
have  relied  upon  the  United  States  for  food  since  the  beginning 
of  the  war  is  not  generally  recognized.  It  will  be  profitable  to 
examine  cursorily  the  facts. 

There  are  here  tabulated  (Table  1)  the  total  exports  to  the 
United  Kingdom,  France,  and  Italy  of  each  of  the  more  important 
food  materials  from  the  beginning  of  the  war  until  our  entrance, 
viz.,  from  July  1,  1914,  to  April  1,  1917,  and  for  comparison  with 
this  the  total  exports  of  these  same  commodities  to  the  same  coun- 
tries for  the  first  year  of  participation  of  the  United  States  in  the 
war,  April  1,  1917  to  April  1,  1918.  In  subsequent  tables  these 
commodities  are  reduced  to  nutritive  units  and  the  three  periods 
—before  the  war,  since  the  beginning  of  the  war  until  our  entrance, 
and  our  first  year  as  a  belligerent,  are  compared. 

The  detailed  exports  for  the  two  periods,  since  the  beginning  of 
the  war  until  our  entrance,  and  our  first  year  in  the  war,  with  the 


20 


THE  NATION'S  FOOD 


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11 


22  THE  NATION'S  FOOD 

period  from  July  1,  1914  to  April  1,  1917  reduced  to  a  yearly  aver- 
age, are  shown  in  Table  1.  In  right-hand  columns  are  given 
the  increase  or  decrease  in  the  year's  exports  of  each  commodity 
during  our  first  year  as  a  belligerent.  These  increases  or  decreases 
are  shown  both  in  absolute  and  percentage  figures. 

It  will  be  noted  from  the  last  lines  of  Table  1,  that  during  our 
first  year  in  the  war,  the  total  exports  to  the  Western  Allies  were 
over  600,000,000  pounds,  or  280,000  metric  tons,  less  than  the 
average  for  the  preceding  years  of  the  war.  The  percentage  figures 
show,  however,  this  was  a  decrease  of  only  3.95  per  cent.  As  will 
be  shown  in  subsequent  chapters  our  available  food  resources 
from  which  to  ship  abroad  were  notably  low  in  1917-18. 

The  figures  for  wheat  show  the  one  really  large  decrease  which 
is,  of  course,  due  to  the  small  size  of  the  1917  crop.  Wheat  exports 
decreased  over  68  million  bushels,  or  56  per  cent,  of  the  average  for 
the  first  years  of  the  war. 1  It  is  interesting  to  note  that  every  other 
cereal  shows  an  increase,  rice  leading  with  an  increase  of  153  million 
pounds  or  4822  per  cent.  Wheat  flour  made  a  substantial  gain  of 
7  million  barrels  or  114  per  cent.  The  increases  and  decreases  were 
made  in  classes,  all  the  cereals  increased  except  wheat,  all  the  fats 
show  quite  a  marked  decrease,  as  do  the  dried  fruits.  Canned  beef, 
fresh  beef,  bacon,  and  hams  and  shoulders  increased,  while  pickled 
beef,  fresh  pork  and  pickled  pork  decreased.  Condensed  milk 
increased  over  230  million  pounds,  or  386  per  cent.  Refined  sugar 
decreased  380  million  pounds,  or  44  per  cent.  Linseed  oil  cake 
and  meal  exports,  which  decreased  after  the  beginning  of  the  war, 
again  show  an  increase  in  1917-18  of  about  87  million  pounds,  or 
211  per  cent.  There  were  no  exports  of  corn  oil  from  April  1,  1917 
to  April  1,  1918. 

In  order  to  show  that,  while  the  total  exports  of  wheat  to  our 
Western  Allies  have  decreased,  there  has  been  a  greater  degree  of 
concentration,  Table  2  has  been  prepared,  which  gives  for  different 
periods  the  total  wheat  exports  to  the  Western  Allies  and  to  all 
other  countries  with  their  percentages  of  the  total  exports. 

1  The  export  figures  here  used  are  the  official  returns  of  the  U.  S.  Depart- 
ment of  Commerce.  They  do  not  include  shipments  to  our  own  Expeditionary 
Forces  abroad,  or  to  certain  other  destinations.  More  detailed  discussion 
of  this  point  will  be  presented  in  a  later  chapter.  For  the  .present  purpose, 
which  is  merely  to  give  a  .general  picture  of  the  export  situation,  these  in- 
complete figures  will  suffice. 


THE    FOOD    PROBLEM 


23 


TABLE  2.— EXPORTS  OF  WHEAT  AND  WHEAT  FLOUR.  IN  TERMS  OF  WHEAT 

(Bushels) 


Period 

Western 
Allies* 

Other 
countries 

Total 
all  countries 

Per  cent, 
total  to 
Western  Allies 

Yearly  average  for  3  pre- 
war years  

43,322,626 

79,390,160 

122,716,785 

35.3 

Yearly  average  since  the 
beginning  of  war  to  April 
1,  1917  

151,186,982 

111,740,770 

262,927,754 

57.5 

Our  first  year  in  the  war, 
April  1,  1917  to  April  1, 
1918  

114,766,614 

39,366,380 

154,132,998 

74.5 

Month  of  April,  1918  

11,134,633 

1,229,309 

12,363,942 

90.1 

1  Includes  only  United  Kingdom,  France  and  Italy. 

For  the  last  column  of  Table  2  it  may  be  seen  that  the  percentage 
of  total  exports  of  wheat  to  the  Western  Allies  has  been  steadily 
increasing.  During  our  first  year  in  the  war  when  we  exported  154 
million  bushels  the  Allies  received  114  million  bushels  or  about 
%  of  the  entire  exports.  In  the  month  of  April,  1918  the  United 
Kingdom,  France  and  Italy  received  over  90  per  cent,  of  all  the 
wheat  exported. 

Tables  3,  4  and  5  show  the  total  exports  expressed  in  nutritive 
units,  (1)  for  the  average  of  the  three  years  preceding  the  war, 
(2)  for  the  average  of  the  period  from  the  beginning  of  the  war  until 
our  entrance,  and  (3)  for  our  first  year  in  the  war. 

TABLE  3. — AVERAGE  ANNUAL  EXPORTS  OP  FOODSTUFFS  TO  THE  WESTERN 
ALLIES  FOR  THE  3  PREWAR  YEARS,  1912-14,  TN  TERMS  OF  NUTRITIVE 

UNITS 


Country 

Protein,  Ib. 

Fat,  Ib. 

Carbohydrates, 
Ib. 

Millions 
of  calories 

Per  cent, 
of  total 
calories 

United  Kingdom  

446,943,599 

475,390,782 

2,366,080,388 

7,238,373 

85.8 

France  

42,662,833 

47,595,837 

208,837,056 

668,645 

7.9 

Italy 

25,074,768 

50,976,576 

141,360,767 

524,691 

6.3 

Totals             

514,681,200 

573,963,195 

2,716,278,211 

8,431,709 

100.0 

Totals  in  metric  tons.  .  .  . 

233,458 

260,348 

1,232,096 

24 


THE  NATION'S  FOOD 


TABLE    4. — AVERAGE  ANNUAL  EXPORTS  OF  FOODSTUFFS  TO  THE   WESTERN 

ALLIES,  SINCE  THE  BEGINNING  OF  WAR  TO  APRIL  1,  1917,  IN  TERMS  OF 

NUTRITIVE  UNITS 


Country 

Protein,  Ib. 

Fat,  Ib. 

Carbohydrates, 
Ib. 

Millions 
of  calories 

Per  cent, 
of  total 
calories 

I'nited  Kingdom  
France  
Italy  

942,566,353 
497,847,876 
344,212,654 

752,467,975 
223,367,549 
100,312,101 

5,148,194,400 
2,995,310,691 
1,924,652,876 

14,504,230 
7,439,886 
4,643,407 

54.6 
28.0 

17.4 

Totals  in  pounds  

1,784,626,883 

1,076,147,625 

10,068,157,967 

26,587,523 

100.0 

Totals  in  metric  tons.  .  .  . 

809,501 

488,137 

-   4,566,886 

Per  cent,  which  increase 
of  total  is  of  prewar 
average  exports     .  . 

246.7 

87  5 

270  7 

215  3 

TABLE  5. — EXPORTS  OF  FOODSTUFFS  TO  THE  WESTERN  ALLIES  DURING  OUR 
FIRST  YEAR  AS  A  BELLIGERENT,   1917-18,  IN  TERMS  OF  NUTRITIVE 

UNITS 


Country 

Protein,  Ib. 

Fat,  Ib. 

Carbohydrates, 
Ib. 

Millions 
of  calories 

Per  cent, 
of  total 
calories 

United  Kingdom  
France  
Italy 

1,164,888,208 
309,503,381 
232,033,218 

779,583,693 
173,122,991 
95  546,643 

6,146,285,238 
2,008,217,895 
1  328  367  362 

16,888,623 
5,041,541 
3  305  552 

66.9 
20.0 
13  1 

Totals  in  pounds  

1,706,424,807 

1,048,253,327 

9,482,870,495 

25,235,716 

100.0 

Totals  in  metric  tons.  .  .  . 

774,029 

475,484 

4,301,402 

Per   cent,   which  increase 
of  total  is  of  p  r  e  w  a  r 
average   exports  

231.5 

82.6 

249.1 

199.2 

In  Fig.  2  the  facts  regarding  the  exports  of  essential  nutrients 
since  the  beginning  of  the  war  are  shown  graphically. 

It  is  apparent  that  average  rate  of  export  of  protein  and  of 
carbohydrates  to  the  Western  Allies  from  the  United  States  in- 
creased after  we  bedame  an  active  belligerent,  by  an  amount  well 
over  200  per  cent,  as  compared  with  our  prewar  exports  to  these 
same  countries.  In  the  case  of  fat  the  increase  is  not  nearly  so 
great,  but  still  notable  enough  if  considered  by  itself,  amounting 
to  over  80  per  cent,  more  than  the  prewar  rate. 

These  facts  make  apparent  the  necessity  for  taking  such  an 
account  of  stock  of  our  food  resources  as  this  book  attempts.  Great 


THE    FOOD    PROBLEM 


25 


as  this  country  is  in  its  agricultural  power  it  is  not  an  inexhaustible 
reservoir.  We  have  to  feed  something  over  a  hundred  million  people 
at  home  out  of  our  supply.  It  is  obviously  the  part  of  wisdom, 
in  the  face  of  lack  of  knowledge  as  to  how  long  the  excessive  demands 
on  America  for  food  may  continue,  to  attempt  to  arrive  at  as  ac- 
curate a  balance  sheet  as  possible  of  what  we  may  count  on  in  the 
way  of  food,  and  what  we  need  for  ourselves  in  order  to  keep  this 
population  in  a  sufficiently  nourished  and  hence  efficient  condition. 
And  it  must  be  always  remembered  that  for  the  next  few  years  at 


TO 

MCTfi/C    TVNS 


FIG.  2. — Diagram  showing  exports  of  essential  nutrients  to  Western  Allies,  United 
Kingdom,  France  and  Italy,  before  and  since  the  beginning  of  the  war. 

least  now  that  the  war  has  ended,  the  demand  from  Europe  on 
America  for  food  is  certain  to  be  extremely  heavy,  perhaps  as 
heavy  as  during  the  period  of  active  fighting.  The  reconstruction 
period  seems  likely  to  be  a  long  and  painful  one.  Furthermore 
the  neutral  countries  in  Europe,  with  the  cessation  of  hostilities 
and  the  lifting  of  embargoes,  will  turn  perforce  to  America  for 
the  replenishment  of  their  sadly  depleted  food  resources.  Al- 
together it  is  apparent  that  the  food  problem  will  be  a  very  real  one 
in  the  life  of  this  country  for  several  years  to  come.  It  is  the 
chief  purpose  of  this  volume  to  contribute  in  some  degree  a  critical 
physiological  basis  for  the  intelligent  discussion  of  this  problem. 


CHAPTER  II 
THE  PLAN 

The  basis  of  any  adequate  survey  of  food  resources  must  be 
essentially  physiological,  rather  than  one  of  commodities  or  trade. 
The  value  of  foods  fundamentally  depends  upon  their  content 
of  nutrient  materials.  To  get  information  on  how  much  food  a 
nation  produces  or  needs  for  consumption,  which  shall  be  an  ade- 
quate gufde  for  the  administration  of  social  problems  such  as 
those  created  by  war,  it  is  necessary  to  have  something  more  than 
raw  crop  statistics.  Modern  research  in  the  physiology  of  nutri- 
tion has  shown  that  besides  a  sufficient  gross  amount  of  protein, 
fat  and  carbohydrate,  it  is  necessary  to  have  in  a  diet  which  is 
adequately  to  sustain  an  individual  or  a  nation  a  certain  amount 
of  accessory  substances,  certain  ones  of  which  are  generally  called 
vitamines.1  These  substances  are  not  uniformly  or  universally 
distributed  among  edible  materials.  Consequently  an  adequate 
survey  of  food  resources  must  take  into  account  not  alone  the 
total  supplies  and  consumption  of  protein,  carbohydrate  and  fat, 
but  also  the  distribution  of  these  nutrients  among  the  several 
classes  of  commodities,  the  vitamine  content  of  which  is  known, 
in  general  terms  at  least. 

So  then,  specifically,  the  problems  with  which  this  investigation 
has  to  do  are  such  as  these : 

1 .  How  much  protein,  fat  and  carbohydrate  is  annually  produced 
in  the  United  States  in  forms  used,  or  usable,  as  human  food? 

2.  How  much  of  these  basic  nutrients  in  forms  available  for 
human  food  are  imported  and  exported  each  year? 

3.  What  quantities  of  basic  nutrients  are  annually  consumed  as 
human  food? 

4.  What  is  the  distribution  of  the  nutrients  produced,  imported, 
exported    and    consumed,    among    the    several    classes    of    food 
commodities? 

1  For  general  resume's  of  modern  work  on  the  physiology  of  nutrition,  see 
Lusk,  G.,  The  Elements  of  the  Science  of  Nutrition,  3d  Edit.,  Philadelphia, 
1917;  McCollum,  E.  V.,  The  Newer  Knowledge  of  Nutrition;  the  Use  of  Food 
for  the  Preservation  of  Vitality  and  Health,  N.  Y.,  1918. 

26 


THE    PLAN  27 

5.  What  proportion  of  the  total  nutrient  material  produced  in 
the  United  States  is  consumed  by  domestic  animals? 

These  problems  are  at  once  physiological  and  social.  The  war 
situation  made  it  urgently  necessary  to  undertake  their  solution. 
Properly  to  attack  these  problems  demanded  the  working  out  and 
application  of  novel  methods,  because  the  problems  themselves 
are  new. 

The  first  step  obviously  is  to  make  a  classification  of  food 
materials,  so  that  one  may  effectively  apply  proper  statistical  and 
physiological  methods.  Broadly  speaking  the  ultimate  sources 
of  food  are  the  soil  and  the  sun.  The  energy  derived  from  the 
sun  through  the  mechanism  of  the  green  plant  builds  up  the  in- 
organic chemical  elements  of  the  soil,  air,  and  water,  into  compounds 
which  can  be  utilized  as  food  by  man,  either  directly  or  secondarily 
in  the  form  of  the  products  of  animals  which  have  been  nourished 
on  the  primary  foods  of  the  plant  world. 

For  the  purpose  of  statistical  analysis  all  nutritive  materials 
produced  and  consumed  fall  into  one  or  another  of  the  following 
categories,  which  are  obviously  based  on  the  considerations  set 
forth  in  the  preceding  paragraph. 

I.  Primary  Foods 

Including  all  plant  materials  used  as  human  food  or  fractions  of 
such  materials,  and  all  animals  or  animal  products  in  which  the 
animal  gets  its  nourishment  from  some  source  other  than  the  pri- 
mary feeds  and  fodders  as  defined  below,  either 

(a)  Directly  as  harvested,  with  only  such  sophistication  as 

comes  from  cooking:  such  as,  for  example,  potatoes, 
fish,  oysters. 

(b)  In  derivative  form,  where  by  process  of  manufacture  a 

food  product  is  prepared  from  a  raw  plant  product: 
such  as,  for  example,  wheat  flour  or  cottonseed  oil. 

II.  Primary  Feeds  or  Fodders  , 

Including  all  plant  materials  or  fractions  of  such  materials  used 
for  the  nourishment  of  domestic  animals,  either 

(a)  Directly   as   harvested,  such  as  the  coarse  grains,  or 

(b)  In  derivative  or  manufactured  form,  such  as  manufac- 

tured feeds. 


28  THE  NATION'S  FOOD 

III.  Secondary  Foods 

Including  all  edible  products  of  animals  used  for  human  food,  the 
animals  being  nourished  with  primary  feeds  and  fodders.  This 
rubric  comprises  animal  foods  produced, 

(a)  Directly,  without  involving  the  death  of  the  producing 
animal,  such  as,  for  example,  honey,  eggs,  or  milk,  and 

( 6)  Derivatively,  involving  the  death  of  the  animal,  such  as, 
for  example,  the  meats. 

The  basic  idea  in  this  classification  is,  of  course,  to  allocate  the  nu- 
trient resources  of  the  nation  according  to  the  usage  made  of  them. 
We  have  certain  products  of  the  soil,  and  of  the  seas  and  fresh  water 
lakes  and  streams,  which  are  directly  produced  and  directly  con- 
sumed as  human  food.  To  produce  a  crop  of  potatoes  or  of  cod 
fish  or  oysters  it  is  not  necessary  to  feed  out  to  the  growing  crop  some 
other  crop  such  as  hay  or  grain.  Therefore  these  are  direct,  pri- 
mary food  products.  On  the  other  hand  there  are  many  foods  such 
as  the  meats,  eggs,  etc.,  where  to  obtain  a  pound  of  protein,  or  fat, 
or  carbohydrate  for  human  consumption  it  is  necessary  to  use  a 
certain  amount  of  other  protein,  fat,  and  carbohydrate,  primarily 
produced,  as  fodder  or  feed.  Human  food  produced  in  this  manner 
is  obviously  secondarily  produced  and  cannot  be  allowed  to  count 
in  the  net  nutritive  balance  sheet  on  the  same  basis  as  the 
primarily  produced  food.  It  is  a  relatively  more  expensive  form 
of  nourishment. 

It  is  evident  that  under  this  classification  many  raw  food  mate- 
rials will  of  necessity  fall  in  part  into  two  or  more  categories.  For 
example,  to  take  the  case  of  wheat,  the  major  part  of  the  raw  grain 
is  ground  into  flour  and  as  such  used  as  human  food,  but  in  the  proc- 
ess of  making  the  flour  there  is  produced  a  certain  amount  of  feeding 
stuffs,  bran,  middlings,  etc.,  which  only  indirectly  contribute  to 
human  nutrition  through  the  products  of  animals  which  eat  these 
wheat  feeds.  Finally  a  certain  small  proportion  of  the  wheat  grain 
is  fed  directly  as  such  to  live  stock.  Similar  considerations  apply 
to  very  many  other  food  materials.  That  all  this  adds  a  consider- 
able complexity  to  the  problem  is  evident.  But  it  is  equally  clear 
that  if  anything  approaching  reliability  in  the  final  result  is  to  be 
attained  due  regard  must  be  paid  to  these  complicated  subdivisions 
in  usage  of  the  raw  food  materials.  Otherwise  the  same  nutritive 


THE    PLAN  29 

material  will  be  duplicated  in  the  accounting  and  a  misleading  result 
reached. 

The  general  plan  of  this  study  has  been  first  to  determine  as 
accurately  as  possible  from  existing  official  statistics,  for  each  year 
from  1911  to  date,  the  amount  of  the  basic  nutrients,  protein,  fat, 
and  carbohydrate, 

(a)  produced, 
(6)  imported, 
(c)  exported, 

classifying  the  results  under  the  main  headings  given  above.  From 
this  tabulation  as  a  base  one  may  then  proceed  to  calculations  of 
consumption  and  the  like. 

In  making  up  the  basic  tables  each  commodity  or  derivative  of 
a  commodity  has  been  listed  separately  and  converted  as  such  into 
nutrient  values.  In  the  matter  of  units  of  measure  the  following 
general  plan  has  been  followed :  in  all  basic  tables  the  quantities  of 
production,  export  and  import  are  first  given  in  the  American  units 
(bushels,  pounds,  gallons,  etc.)  of  the  original  statistics.  These 
quantities  are  then  all  converted  into  metric  tons.1  All  nutrient 
values,  protein,  fat,  and  carbohydrate,  are  given  in  metric  tons. 
Energy  values  are  expressed  in  millions  of  small  calories.2 

Regarding  the  sources  of  the  basic  statistics  the  following  general 
statement  may  be  made  here,  to  be  supplemented  by  more  detailed 
statements  in  subsequent  chapters  where  necessary.  For  produc- 
tion figures  the  fundamental  sources,  in  the  case  of  primary  products, 
are  the  successive  Year  Books  of  the  U.  S.  Department  of  Agricul- 
ture. Each  volume  of  this  publication  carries  as  an  appendix 
statistical  tables  giving  the  Department's  official  figures  of  crop 
production.  A  secondary  source  for  crop  production  figures  is 
found  in  the  successive  volumes  of  the  Monthly  Crop  Report  of 
the  U.  S.  Department  of  Agriculture.  Its  figures  are  again  official 
and  form  the  basis  of  the  tabulations  of  the  Year  Book,  but  fre- 
quently give  more  detailed  information.  Reliable  statistics  of  the 
derivative  products  such  as  flour,  meals,  etc.,  are  much  more  difficult 
to  obtain  than  crop  production  figures,  for  the  reason  that  they  are 
not  officially  collected  and  published.  In  this  field  resort  has  been 

1  The  metric  ton  =  2204.6  Ib. 

2  A  small  calory  is  the  amount  of  heat  necessary  to  raise  1  gram  of  water 
1°  Centigrade. 


30 

had  to  a  variety  of  sources,  such  as  trade  papers,  census  returns, 
special  ad  hoc  inquiries  of  manufacturers.,  etc.  At  the  appropriate 
points  detailed  statements  as  to  how  our  figures  were  arrived  at 
will  be  forthcoming. 

Export  and  import  figures  are  taken  from  the  official  reports 
(annual  and  monthly)  of  the  foreign  commerce  of  the  United  States 
compiled  by  the  Department  of  Commerce.  In  a  few  cases  where 
it  has  been  clear  from  information  available  to  the  Food  Adminis- 
tration that  the  official  figures  of  the  Department  of  Commerce  were 
in  error  we  have  not  hesitated  to  use  other  and,  as  we  believe,  more 
correct  statistics,  but  in  each  such  case  specific  notation  of  the  fact 
is  made. 

In  the  computation  of  nutrient  values  use  has  been  made  chiefly 
of  the  factors  given  by  Atwater  and  Bryant. l  It  has  been  necessary, 
in  some  cases,  to  supplement  their  tables  from  data  given  by  Leach2 
and  Henry  and  Morrison.3 

All  calculations  in  this  work  have  been  repeatedly  checked 
and  every  possible  precaution  taken  to  guard  against  error.  It  is 
too  much  to  hope  that  so  extensive  a  piece  of  statistical  work  should 
be  without  errors,  but  I  hope  that  their  number  is  small  and  their 
net  significance  in  the  final  results  negligible. 

1  Atwater,  W.  O.  and  Bryant,  A.  P.,  The  Chemical  Composition  of  American 
Food  Materials  (corrected  April  14,  1906)  U.  S.  Dept.  Agr.  Office  of  Expt. 
Stat.     Bulletin  28  (revised  edition)  1906. 

2  Leach,  A.  E.,  Food  Inspection  and  Analysis,  Third  Edition  Revised  and 
Enlarged  by  A.  L.  Winton,  New  York,  1913. 

3  Henry,  W.  A.  and  Morrison,  F.  B.,  Feeds  and  Feeding,  Sixteenth  Edition, 
Madison,  1916. 


CHAPTER  III 

THE    PRIMARY    FOOD    PRODUCTION    OF    THE    UNITED 

STATES 

(Commodity  References  Nos.  1-35) 

We  come  now  to  the  direct  statistical  analysis  of  food  resources 
under  the  first  rubric,  the  primary  food  materials.  At  the  outset  it 
should  be  understood  that  the  tables  in  this  and  subsequent  chapters 
do  not  include  every  single  commodity  used  as  food.  Many 
minor  and  insignificant  items  are  omitted,  from  necessity.  There 
simply  are  no  statistics  available  for  such  things  as  mushrooms, 
wild  berries,  game,  and  a  large  number  of  other  subsidiary  food 
items.  The  omissions,  however,  are  really  not  a  matter  of  concern. 
The  total  contribution  of  these  omitted  subsidiary  items  to  the 
total  nutritional  intake  of  the  population  is  statistically  insignificant. 
It  undoubtedly  does  not  amount  in  the  aggregate  to  as  much  as  the 
probable  error  of  the  statistics  of  the  staple  foods.  The  endeavor 
has  been  made  to  include  in  the  tables  every  item  of  food  which 
fulfilled  the  following  two  requirements :  (a)  a  significant  contribu- 
tion to  the  national  nutrition,  arid  (6)  available  statistics  either 
for  an  exact  determination  or  a  reasonable  estimate. 

Table  7  gives  for  each  year  from  1911  on  the  production  of 
all  the  primary  food  materials  produced  in  the  United  States  for 
which  any  sort  of  statistics  could  be  obtained.  It  is  necessary 
for  an  understanding  of  the  tables  that  a  precise  explanation  be 
given  of  each  item. 

Before  passing  to  this  detailed  discussion  certain  matters  of 
general  explanation  should  be  presented. 

1.  All  years,  unless  otherwise  specified  in  particular  cases,  are 
fiscal  years  beginning  on  July  1  of  the  first  year  named  and  ending 
June  30  of  the  second  named  year.  This  fiscal  year  is  chosen  for 
two  reasons,  viz. : 

(a)  It  is  the  period  for  which  all  import  and  export  statistics 
are  normally  compiled  by  the  U.  S.  Department  of  Commerce. 

(6)  It  includes  within  its  limits  practically  the  complete  harvest- 
ing period  of  all  crops  grown  in  continental  United  States. 

31 


32  THE  NATION'S  FOOD 

2.  In  the  columns  giving  nutrients,  the  terms  protein,  fat,  and 
carbohydrate  are  used  in  the  following  senses,  which  are  in  accord 
with  general  usage  in  works  on  nutrition: 

(a)  Protein. — An  arbitrary  term  used  to  designate  a  group  of 
chemical  compounds  assumed  to  include  all  the  nitrogenous  matter 
of  the  food   except   the   nitrogenous   fats.     It  is   quantitatively 
estimated  by  multiplying  the  total  nitrogen  found  by  analysis  by 
the  factor  6.25. 

(b)  Fat. — Under  this  term  is  included  the  total  ether  extract. 
The  ether  extract  includes,  besides  the  true  fats,  fatty  acids,  nitro- 
genous fats  (lecithins),  and  other  related  compounds. 

(c)  Carbohydrates. — The  carbohydrates  include  sugars,  starches, 
cellulose,   gums,   woody  fibers,   etc.     Carbohydrates   are   usually 
determined  by  difference  in  the  analysis  of  foods. 

3.  In  no  case  is  any  account  taken  of  " carry-over'7  in  the 
production  figures  at  this  point.     There  is  no  necessity  for  includ- 
ing figures  on  "carry-over"  when,  as  in  the  present  study,  a  period 
of  several  years  in  time  is  included  in  the  statistical  analysis. 
Under  such  circumstances  the  inclusion  of  carry-over  or  invisible 
stock  estimates  would  simply  complicate  and  confuse  the  result. 
The  correct  theory  of  the  matter  appears  to  be  that  in  any  investi- 
gation of  food  resources  and  consumption  over  a  period  of  years, 
residual  stocks  should  be  regarded  as  having  passed  into  consump- 
tion or  export  or  both.     This  they  always  do  sooner  or  later.     Full 
physical  proof  of  this  fact  was  found  in  the  United  States  in  the 
summer  of  1918  when  the  country  had  no  appreciable  residual 
stocks  of  certain  important  commodities  at  the  end  of  the  crop 
year.     A  further  discussion  of  " carry-over"  in  the  case  of  certain 
crops  will  be  given  in  a  later  chapter. 

4.  Unless  otherwise  specified  in  particular  cases,  use  has  been 
made  throughout  of  the  following  general  plan  of  determining 
nutrient  values.     First  there  are  made  necessary  general  deduc- 
tions from  the  total  crop  to  cover  the  loss  for  food  usage  resulting 
from  any  or  all  of  the  following  general  causes : 

(a)  Seed  for  next  crop. 

(6)  Loss  from  failure  to  harvest,  and  incomplete  harvesting, 
frost  damage,  and  other  factors  lowering,  in  the  field,  the  total  net 
production. 

(c)  Nutritional  loss  from  plant  diseases  or  weather  injury 
which  do  not  affect  the  total  quantity  harvested  but  do  affect  the 


PRIMARY    FOOD    PRODUCTION    OF    THE    UNITED    STATES  33 

food  usage  of  the  product.  A  good  example  here  is  anthracnose 
in  beans,  which  diverts  to  lower  grade  food  or  fodder  uses  significant 
portions  of  the  harvested  crop. 

(d)  Loss  from  vermin  (rats,  mice,  etc.)   and  other  causes  in 
storage    and    transportation,    including    decay    and    spoilage    of 
perishables. 

(e)  Manufacturing  losses. 

(/)  Diversion  to  industrial,  non-food  uses,  including  the  making 
of  alcoholic  beverages. 

Having  made  the  best  estimates  possible  of  such  general  deduc- 
tions Atwater  and  Bryant's  nutritive  factors  are  applied  to  the 
residue  remaining.  Now  these  authors  give,  for  all  foods  in  which 
there  are  losses  or  wastage  in  cooking  or  preparation  for  the  table, 
two  sets  of  nutritive  factors;  one  for  the  food  "as  purchased," 
the  other  for  the  "  edible  portion."  In  both  cases  the  analyses 
are  complete  (i.e.,  the  percentages  add  to  100),  the  percentage  of 
" refuse"  being  put  into  the  "as  purchased"  as  a  part  of  the 
analysis.  In  consequence  one  gets  the  same  net  amount  of  protein, 
say,  in  the  apple  crop  if  he  applies  the  Atwater-Bryant  "  as  pur- 
chased" percentage  0.3  to  the  weight  of  the  whole  crop,  as  he 
will  get  if  he  first  deducts  25  per  cent,  from  the  weight  of  the 
crop,  which  is  their  figure  for  inedible  refuse,  and  then  to  the 
balance  left  applies  their  "edible  portion"  protein  factor  of  0.4. 
Since  the  net  result  is  the  same  as  we  have  in  all  but  one  case, 
namely  fish,  used  the  "as  purchased"  factor  on  the  whole  crop 
remaining  after  the  general  deductions  above  explained.  In  all 
cases  the  amounts  of  protein,  fat,  and  carbohydrate  given  in  the 
tables  in  this  book  are  net  amounts  remaining  after  (a)  general 
deduction  for  seed,  crop  spoilage  and  losses,  etc.,  and  (6)  after 
allowance  for  refuse  in  preparing  food  as  purchased  for  eating. 

We  may  now  proceed  to  a  detailed  discussion  of  the  sources, 
significance  and  corrections  of  the  several  items  in  Table  7. 
GRAINS  AND  THEIR  DERIVATIVE  PRODUCTS 

1.  Corn  Meal  (Maize  Meal)  and  Corn  Flour.— There  are  no 
official  annual  statistics  as  to  the  production  of  corn  meal  in  this 
country.  The  only  available  data  are  the  returns  of  the  Census 
of  Manufactures1  made  at  quinquennial  intervals.  To  arrive  at 

1  The  exact  bibliographical  reference  to  the  last  volume  of  the  summary 
of  this  work  is  "Abstract  of  the  Census  of  Manufactures,  1914,"  Washington, 
1917.     Detailed  chapters  regarding  special  commodities  are  separately  issued. 
3 


34  THE  NATION'S  FOOD 

annual  estimates  the  following  procedure  was  adopted.  To  the 
census  returns  as  to  production  of  corn  meal  and  corn  flour  in  mer- 
chant mills  for  the  four  years  1899,  1904,  1909,  1914,  a  parabola  was 
fitted  by  the  method  of  least  squares.  From  the  fitted  line  annual 
figures  were  read  off  for  the  years  up  to  1917-18.  In  this  last  year 
there  has  been  such  a  marked  and  abnormal  increase  in  the  corn 
milling  capacity  of  the  country  that  another  procedure  was  adopted 
to  reach  an  estimate.  For  the  first  six  months  of  the  year  (July, 
1917  to  December,  1917,  inclusive)  the  value  was  estimated  from  the 
parabola.  For  the  last  six  months  (January  to  June,  1918,  inclusive) 
the  total  rated  capacity  of  existing  and.  operating  merchant  corn 
mills  was  taken,  on  the  assumption  that  under  the  present  stress 
of  need  the  mills  were  operating  to  full  capacity. 

The  procedure  so  far  gave  the  production  of  corn  meal  in  mer- 
chant mills  only.  More  than  in  the  case  of  any  other  grain,  corn 
is  custom  ground.  The  farmer  takes  his  grain  to  the  mill  and  pays 
the  miller  to  turn  it  into  meal.  The  amount  of  such  custom  milling 
of  corn  is  too  great  to  neglect.  It  has,  however,  been  steadily 
decreasing,  at  least  since  1899.  In  that  year  30.5  per  cent,  of  the 
total  output  of  corn  meal  in  the  country  was  ground  in  custom  mills. 
In  1909  this  percentage  had  dropped  to  20.7.  We  have  assumed 
that  it  has  continued  to  decrease  at  the  same  rate  since  that  time, 
and  have  accordingly  applied  a  sliding  scale  increase  to  the  merchant 
mill  output  relative  to  the  custom  mill  to  get  the  total. 

2.  Hominy  and  Grits  as  Corn. — Again  there  are  no  official  an- 
nual statistics  of  production,  so  that  recourse  was  had  to  the  quin- 
quennial returns  of  the  Census  of  Manufactures.     To  the  figures 
of  output  of  hominy  in  merchant  mills  (in  terms  of  bushels  of  corn 
used  in  the  manufacture  of  this  product)  for  the  years  1904  ,1909, 
1914  a  straight  line  was  fitted  by  the  method  of  least  squares,  and  the 
values  read  off  for  individual  years,  and  by  extrapolation  after 
1914.     There  appeared  to  be  no  sufficient  ground  for  differential 
treatment  of  the  year  1917-18  in  respect  of  this  commodity.     Also 
no  correction  has  been  made  for  manufacture  of  this  product  in 
custom  mills.     In  1909  only  approximately  1  per  cent,  of  the  total 
was  so  made,  and  the  proportion  was  decreasing  rapidly. 

3.  Wheat  (Nutrients  in  Flour) . — The  basis  for  the  computation 
here  was  the  official  statistics  as  to  the  wheat  crop  in  successive 
years  as  given  by  the  Department  of  Agriculture.     For  the  years 
1911-12  to   1915-16  the  crop  figures  were  taken  from  the  U.  S. 


PRIMARY    FOOD    PRODUCTION    OF   THE    UNITED    STATES         35 

Department  of  Agriculture  Yearbook1  for  1916,  p.  571.  For  the 
year  1916-17  the  crop  figure  was  taken  from  the  Monthly  Crop 
Report2  (U.  S.  Department  of  Agriculture)  for  December,  1917, 
p.  117.  For  the  year  1917-18  the  Food  Administration  estimate 
of  the  wheat  crop,  based  on  its  marketing  statistics  was  used. 

Starting  with  the  total  crop  figures  the  following  deductions 
were  made  in  order  to  arrive  at  the  net  amount  available  for  human 
consumption:  (a)  the  amount  used  for  seed,  determined  on  the 
basis  of  acreage  and  the  average  amount  per  acre  used  for  seeding 
purposes  in  the  different  states;  (6)  5  per  cent,  of  the  crop  to  cover 
wastage  in  storage  and  transit,  loss  by  vermin,  etc.;  (c)  2  per  cent, 
of  the  crop  to  allow  for  the  amount  fed  to  live  stock  direct.  This 
last  item,  of  course,  is  included  later  in  the  computations  of  fodder 
and  feed,  but  in  the  present  chapter  we  are  dealing  strictly  with 
human  food.  The  proportion  of  2  per  cent,  of  the  crop  so  used  is 
the  Department  of  Agriculture rs  average  estimate  on  the  point. 
(d)  The  amount  used  in  the  manufacture  of  alcoholic  beverages. 
This  is  an  extremely  small  item,  amounting  to  an  annu'al  per  capita 
consumption  of  less  than  0.006  lb.,  all  of  which  was  stopped  during 
our  participation  in  the  war  owing  to  the  closing  of  distilleries. 

No  deduction  is  made  for  industrial  non-food  or  non-fodder  uses 
of  wheat  for  the  reason  that  the  amount  of  such  use  is  so  insignifi- 
cantly small  that  anything  approaching  an  accurate  estimate  is 
utterly  impossible.  The  5  per  cent,  general  deduction  for  loss  may 
probably  be  safely  regarded  as  also  including  any  non-food  uses 
other  than  those  already  allowed  for. 

Having  made  the  above  mentioned  deductions  it  is  assumed  that 
the  balance  remaining  is  ground  into  flour  and  feeds.  In  Table 
7  the  nutrients  of  the  flour  fraction  of  the  balance  are  set  down. 

Considerable  thought  and  study  has  been  given  as  to  whether 
a  different  set  of  factors  for  the  calculation  of  the  nutrients  in  the 
flour  should  not  be  used  for  the  year  1917-18  in  view  of  the  milling 
regulations  which  required,  during  the  major  portion  of  that  year, 
a  higher  milling  extraction  of  the  wheat  as  flour  than  had  prevailed 
before.  'It  has  finally  been  decided  to  use  the  same  analytical 
factors  for  this  as  other  years,  because  investigation  showed  that 
the  new  flour  was  so  nearly  identical  in  chemical  composition  with 
the  old  as  not  to  make  it  worth  while  to  take  a  different  basis  of 


Hereafter  this  publication  will  be  referred  to  by  the  initials  D.A.Y.B. 
Hereafter  this  publication  will  be  referred  to  by  the  initials  M.C.R. 


36  THE  NATION'S  FOOD 

computation  so  far  as  concerns  analysis.  We  have,  of  course,  made 
allowance  for  the  higher  quantitative  extraction  of  the  berry  to 
flour  in  1917-18. 

It  might  at  first  thought  be  supposed  that  separate  account 
should  be  taken  of  wheat  used  in  breakfast  foods.  Consideration 
will,  however,  make  it  apparent  that  this  is  ndt  necessary  in  the 
method  here  followed,  because  we  have  included  as  flour  all  the 
wheat  which  goes  into  these  products,  in  our  method  of  calculation. 
The  only  possible  criticism  which  could  be  made  on  this  point 
would  be  that  the  nutritive  value  of  these  breakfast  foods  is  dif- 
ferent from  flour.  The  difference,  however,  is  so  small,  and  the 
total  amount  of  wheat  which  goes  into  these  products  is  so  small 
as  compared  with  what  is  consumed  as  flour  that  no  statistically 
significant  error  is  introduced  by  the  method  here  used. 

4.  Oatmeal. — This   item   includes   rolled   oats    and   all   other 
products  of  oats  used  as  human  food  as  well  as  oatmeal  in  the  strict 
sense.     There  being  no  official  statistics  on  the  production  of  these 
commodities   the   data  were   collected   ad  hoc  by  the  Statistical 
Division  of  the  Food  Administration  from  the  Oat  Millers'  As- 
sociation.    Oatmeal  being  a  derivative  product  used  practically 
only  as  human  food  the  whole  output  has  been  converted  into 
nutrient  values. 

5.  Barley  Meal. — This  rubric  includes  all  products  of  barley 
used  as  human  food.     The  production  of  barley  flour,  which  is  a 
new  product  in  the  United  States  manufactured  in  commercial 
quantities  for  general  consumption   (other  than  as  baby  food) 
only  during  very  recent  years,  has  become  in  that  year  a  very 
significant  item.     The  returns  for  the  production  of  barley  flour 
we  have  from  the  Milling  Division  of  the  Food  Adminstration 
for  a  portion  of  the  year  1917-18  and  have  made  an  estimate  for 
the  whole  year's  production  from  the  known  data.     There  being 
no  official  annual  figures  on  the  production  of  milled  barley  prod- 
ucts  resort  has   been  had  again  to  the  quinquennial  returns  of 
the  Census  of  Manufactures  and  a  straight  line  fitted  by   least 
squares  to  the  production  figures  there  given  for  the  years  1909 
and  1914,  and  the  estimated  production  of  individual  years  read 
off  the  line,  except  in  the  case  of  1917-18  as  above  explained.     The 
barley  products  here  dealt  with  being  derivative  products,  used 
for  human  food  only,  the  total  production  has  been  converted  to 
nutrient  values. 


PKIMARY    FOOD    PRODUCTION   OF   THE    UNITED    STATES        37 

6.  Rye  Flour. — The  same  procedure  and  sources  to  arrive  at 
annual  estimates  of  production  were  adopted  here  as  in  the  case 
of  barley  meal. 

7.  Buckwheat  Flour. — The  same  procedure  and  sources  were 
used  for  this  commodity  as  for  rye  flour  and  barley  meal  and  flour, 
except  that  in  the  case  of  buckwheat  flour  there  appeared  to  be  no 
good  reason  for  any  differential  treatment  of  the  year  1917-18. 

8.  Rice. — The  crop  figures,  in  terms  of  cleaned  rice,  were  taken 
for  the  year  1911-12  and  1912-13  from  D.A.Y.B.,  1914,  p.  590; 
for  the  years  1913-14  to  1915-16  inclusive  from  D.A.Y.B.,  1916, 
p.  607;   and  for   1916-17  and  1917-18  from  M.C.R.,  December, 
1917,  p.  117.     From  the  total  crop  was  deducted  (a)  5  per  cent, 
of  the  crop  for  wastage  and  spoilage,  (6)  the  amount  used  as 
seed,  and  (c)  the  amount  used  in  the  manufacture  of  alcoholic 
beverages.     The  residue  after  these  deductions  was  converted  to 
nutrient  values. 

VEGETABLES 

9.  Beans. — Official  estimates  of  the  bean  crop  have  been  pub- 
lished  by   the   Department   of   Agriculture   only   since    1914-15. 
In  the  years  before  that  no  data  whatever  were  available.     The 
figure  for  1915-16  (M.C.R.,  Sept.,  1916,  p.  89)  was  for  the  5  prin- 
cipal bean  growing  states  only,  New  York,  Michigan,  Colorado, 
New  Mexico,  California.     In  later  years  returns  from  an  additional 
state,  Arizona,  have  been  included.     The  figures  given  include,  how- 
ever, practically  the  whole  of  the  commerical  crop.     The  1915-16 
figure  is  from   M.C.R.,   December,  1917,  p.  127,  and  those  for 
1916-17  and  1917-18,  ibid.,  p.  117.     For  the  years  prior  to  1914 
we  have  estimated  annual  production  figures  to  a  rough  approxima- 
tion, on  the  general  assumption  that  there  has  been  no  very  violent 
change  in  bean  husbandry  as  to   acreage  planted,   methods  of 
cultivation,  or  yield  during  the  last  10  years,  and  that  therefore 
the  crops  during  the  past  4  years  make  possible  an  approximate 
estimate  for  the  three  preceding  years. 

In  all  cases  there  has  been  made  a  deduction  of  one-fourth  of 
the  total  crop  before  converting  to  nutrients,  to  allow  fdr  (a)  seed 
and  (6)  wastage  and  spoilage  in  handling  and  storage,  including 
effects  of  disease  on  nutritive  values  and  usage,  etc. 

10.  Peas  (Other  Than  Canned). — The  pea  crop  in  the  United 
States  harvested  as  dry  grain,  as  distinct  from  that  harvested 
green  for  canning,  is  not  large.     Unfortunately  the  Department 


38  THE  NATION'S  FOOD 

of  Agriculture  until  very  recently  has  never  collected  statistics  as 
to  its  amount.  Consequently  in  order  to  get  at  any  approximation 
to  the  amount  of  this  commodity  available  for  human  food  we 
are  forced  to  make  the  best  estimate  possible  from  the  published 
data  for  two  years  only.  In  M.C.R.,  May,  1918,  p.  51,  figures 
are  given  for  the  edible  dried  pea  production  in  the  five  important 
producing  states,  Michigan,  Wisconsin,  Idaho,  Washington,  and 
Colorado,  for  the  years  1916-17  and  1917-18.  These  states  cover 
practically  the  whole  of  the  commercial  crop.  Working  from 
these  figures  and  census  returns  as  a  basis,  estimates  have  been 
made  for  the  other  years.  In  each  case  one-fourth  of  the  estimated 
crop  has  been  deducted  for  seed  and  losses  in  stora'ge  and  handling. 
This  deduction  might  seem  large,  at  first  thought,  but  it  must  be 
remembered  that  a  fair  proportion  of  the  dried  pea  crop  goes  as 
seed  for  the  green  pea  crop  used  in  canning. 

11.  Potatoes. — The  basic  statistics  for  potato  production  were 
derived  from  the  following  sources:  1911-12  to  1915-16  inclusive 
D.A.Y.B.,  1916,  p.  614;  1916-17  and  1917-18,  M.C.R.,  December, 
1917,  p.  117.     From  the  figures  as  given  in  these  sources  we  have 
deducted  one-third  of  the  crop  in  each  year  to  allow  for  (a)  seed 
and  (6)  spoilage  and  wastage.     The  residual  values  are  then  con- 
verted to  nutrients. 

12.  Sweet  Potatoes. — The  crop  statistics  for  sweet  potatoes  are 
given  in  D.A.Y.B.,  1916,  p.  617,  for  the  years  1911-12  to  1916-17, 
inclusive.     For  1917-18  the  figure  was  taken  from  M.C.R.,  De- 
cember, 1917,  p.  117.     A  deduction  of  one-third  of  the  crop  is 
made  in  each  year  to  allow  for  seed  and  spoilage  and  wastage 
in  handling.     The  residue  is  converted  to  nutrient  values. 

13.  Onions. — Statistics  on  the  onion  crop  were  first  published 
by  the   Department   of  Agriculture  for  the  year  1914^15.     The 
sources  of  the  data  for  that  and  following  years  ate:  1914r-15, 
M.C.R.,  November,  1915,  p.  73;  1915-16,  ibid.,  August,  1916,  p.  80; 
1916-17  and  1917-18,  ibid.,  December,  1917,  p.  117.     The  returns 
are  for  13  states  (12  in  1914-15)  only,  but  cover  practically  the 
whole  of  the  commercial  crop.     The  crop  of  onions  is  highly  variable 
in  amount  if  one  may  judge  from  the  four  years  for  which  figures 
are  available.     This  makes  estimating  the  crop  of  the  missing 
years  very  difficult.     The  crops  of  the  missing  years,  however, 
probably  did  not  deviate  far  from  the  average  of  the  four  years 
for  which  data  are  available.     On  this  basis,  conservative  estimates, 
erring  almost  surely  in  the  direction  of  under-statement,  have  been 


PRIMARY    FOOD    PRODUCTION    OF   THE    UNITED    STATES         39 

made  for  the  three  years  1911-12  to  1913-14,  inclusive.  In  all 
cases  a  deduction  of  one-fourth  of  the  crop  has  been  made  to  allow 
for  spoilage,  loss  in  storage  and  transit,  etc. 

14.  Cabbage. — Cabbage  crop   statistics   were   started   by   the 
Department  of  Agriculture  first  for  the  year  1914-15.     The  figures 
for  that  year  are  given  in  M.C.R.,  November,  1915,  p.  73.     For  the 
year  1915-16  the  reference  is  M.C.R.,  September,   1916,  p.  92. 
The  data  for  the  last  two  years  are  given  in  M.C.R.,  December, 
1917,  p.  117.     The  statistics  are  for  the  crop  produced  in  nine 
states,  but  cover  practically  the  whole  of  the  commercial  crop. 
Before  calculating  the  nutrients  one-third  of  the  estimated  crop 
for  each  year  is  deducted  for  loss  in  storage  and  handling.     On 
the  basis  of  existing  information  for  the  last  four  years  the  three 
preceding  years  have  been  estimated. 

15.  Canned  Peas. — The  statistics  for  the  production  of  canned 
peas  were  taken  from  "The  Canning  Trade  Almanac  of  the  Canning 
Industry,  1918"  for  the  years  1911-12  to  1916-17,  inclusive.     The 
statistics  are  collected  by  the  National  Canners'  Association  under 
the   personal   supervision   of  the   Secretary,   Mr.   Frank   Gorrell. 
For  the  last  year  the  production  was  reported  to  the  Statistical 
Division  of  the  Food  Administration  by  each  canner,  and  the 
statistics  compiled  by  that  Division.     No  deductions  were  made 
from  the  total   production   figures  in   calculating  the  nutrients. 
It  should  be  understood  that  the  canned  pea  pack  does  not  nutrition- 
ally duplicate  anything  in  the  item  "Dried  Peas"  given  above. 
They  are  a  separate  and  distinct  production. 

16.  Canned  Corn. — -The  sources  and  method  of  handling  the  data 
were  precisely  the  same  for  canned  corn  as  for  canned  peas  above. 

17.  Canned  Tomatoes. — The  sources  and  method  of  handling 
the  data  were  the  same  for  this  commodity  as  for  canned  peas  and 
canned  corn. 

SACCHARINE  MATERIALS 

18.  Beet  Sugar.— This  item  includes  the  best  sugar  produced 
in  the  continental  area  of  the  United  States.     The  sources  of  the 
statistics  are  as  follows:  for  the  years  1911-12  to  1915-16,  in- 
clusive,  D.A.Y.B.,   1916,   p.  643;  1916-17  and  1917-18,  M.C.R., 
July,  1918,  p.  76.     No  deductions  are  made  from  this  item  in  con- 
verting to  nutrients.     The  carbohydrate  content  is  taken  as  100' 
per  cent. 

19.  Domestic  Cane  Sugar. — This  item  includes  the  Louisiana 
cane  sugars.     It  is  given  as  a  separate  item  because  the  carbohydrate- 


40 

content  of  these  sugars  is  less  than  100  per  cent.  We  have  taken  as 
a  fair  average  carbohydrate  content  for  all  these  sugars  95  per  cent. 
No  deduction  from  the  production  is  made  in  calculating  the  nutri 
ents.  The  source  of  the  statistics  is  for  the  years  1911-12  to  1916-17, 
inclusive,  M.C.R.,  May,  1917,  p.  42;  for  1917-18,  Willett  and  Gray's 
Weekly  Statistical  Sugar  Trade  Journal,  March  21,  1918,  p.  128. 

20.  Molasses. — This  item  includes  the  molasses  produced  in  the 
United  States  from  sugars  from  the  following  sources:  U.  S.  Cane, 
U.  S.  Beet,  Hawaii,  Porto  Rico,  and  Cuba.  The  imports  of  sugar 
from  the  last  three  sources  are  computed  in  Chapter  VI  as  refined 
sugar,  and  hence  in  counting  the  molasses  as  domestic  production 
(which  it  is  in  the  sense  that  it  is  made  here)  we  are  making  no 
nutritional  duplication.  Molasses  varies  greatly  in  its  sucrose  con- 
tent. As  a  fair  general  average  we  have  taken  the  carbohydrate 
content  of  all  molasses  at  65  per  cent.  This  is  conservative,  as 
Atwater  and  Bryant  (p.  64)  give  the  average  as  69.3.  We  have 
lowered  this  because  of  Leach's  (p.  568)  data  based  on  a  larger 
number  of  analyses,  showing  a  greater  range  of  variation  and  a 
lower  minimum  value.  (See  also  Henry  and  Morrison,  p.  637.) 
Molasses  is  stated  to  have  a  " protein"  content  of  from  2  to  4 
per  cent.  Really,  however,  this  is  chiefly  nitrogenous  material 
not  nutritionally  available.  Henry  and  Morrison  (p.  186)  say, 
regarding  this  point:  "The  crude  protein  of  both  beet  and  cane 
molasses  consists  largely  of  compounds  having  little  nutritive  value." 
It  appears  ridiculous  in  face  of  these  facts  to  include  the  fairly 
large  number  of  tons  of  protein  which  would  result  from  applying 
the  At  water-Bryant  factor  to  the  total  molasses  production.  We 
have  accordingly  called  the  protein  and  fat  content  of  molasses 
zero.  This  gives  a  fuel  value  per  pound  of  1209  calories. 

The  statistics  of  production  used  were  compiled  by  Mr.  Joshua 
Bernhardt,  the  sugar  statistician  of  the  Statistical  Division  of  the 
Food  Administration,  from  information  from  a  variety  of  trade  and 
technical  sources,  and  from  Department  of  Agricultural  figures. 
The  really  difficult  problem  with  molasses  is  the  proper  allocation 
of  the  total  crop  between  the  following  general  classes  of  use, 
(a)  human  food,  (6)  stock  feed,  (c)  industrial  alcohol.  On  this 
point  the  advice  of  Dr.  C.  L.  Alsberg,  Chief  of  the  Bureau  of  Chem- 
istry of  the  Department  of  Agriculture,  of  Mr.  George  M.  Rolph, 
Head  of  the  Sugar  Division  of  the  Food  Administration,  and  Dr. 
William  Marshall,  Controller  of  the  International  Sugar  Committee, 


PRIMARY    FOOD    PRODUCTION    OF    THE    UNITED    STATES        41 

has  been  obtained.  The  net  result  of  our  investigation  of  the  matter 
is  embodied  in  the  following  percentage  allocation  scheme,  which 
has  been  made  the  basis  of  the  deductions  in  the  molasses  item  in 
Table  7. 


Per  cent, 
to  human 
food  uses 

Per  cent, 
to  stock  feed 

Per  cent, 
to  alcohol 

Domestic  cane  
Domestic  beet                                  .  . 

50 
0 

25 
50 

25 
50 

Refiners'  molasses  and  syrups  

42 

1911-14     32 

1911-14     26 

1914-17     17 

1914-17     41 

21.  Glucose  and  Grape  Sugar. — The  figures  on  the  production  of 
liquid  glucose  and  grape  sugar  were  arrived  at  from  information 
given  in  the  Census  of  Manufactures  and  from  a  special  question- 
naire sent  to  glucose  manufacturers  at  the  request  of  the  writer 
by  Mr.  George  S.  Mahana  of  New  York.     On  this  basis  of  infor- 
mation obtained  from  the  manufacturers  as  to  their  sales,  4  per 
cent,  of  the  production  in  each  year  was  deducted  for  non-food 
industrial  uses.     An  average  carbohydrate  content  of  85  per  cent, 
was  assumed  in  the  conversion  to  nutrient  values. 

22.  Honey. — There  are  no  official  statistics  of  honey  production. 
Dr.  E.  F.  Phillips  of  the  Bureau  of  Entomology  of  the  U.  S.  Depart- 
ment of  Agriculture,  who  has  for  many  years  been  in  charge  of 
igricultural  investigations,  estimates  that  during  the  period  covered 
by  the  present  study  250,000,000  Ib.  fairly  estimates  the  average 
annual   production.     We   have   accordingly   adopted   this  figure. 
No  deductions  are  made. 

23.  Sorghum  Syrup.— This  commodity  is  rather  extensively  used 
in  the  South  as  a  sweetening  agent.     The  production  figures  are 
from  M.C.R.,  October,  1916,  p.  102,  for  the  years  1911-12  to  1915- 
16,   inclusive,   and  from  M.C.R.,  December,  1917,  p.  117.     The 
average   carbohydrate   content,   as  furnished   by  the   Bureau   of 
( 'hemistry,  is  68.1  per  cent. 

24.  Maple  Sugar. — Statistics  are  available  only  for  the  census 
year,  1909,  and  for  the  years  1917-18  and  1918-19  (M.C.R.,  June, 
1918,  p.  61).     From  these  data  estimates  have  been  made  for  the 
other  years.     No  deductions  have  been  made. 

25.  Maple  Syrup.— The  sources  and  treatment  are  the  same  as  for 
maple  sugar. 


42  THE  NATION'S  FOOD 

FRUITS 

26.  Apples. — The  production  statistics  for  apples  were  taken, 
for  the  years  1911-12  to  1915-16,  inclusive,  from  D.A.Y.B.,  1916, 
p.  635;  for  the  years  1916-17  and  1917-18  from  M.C.R.,  December, 
1917,  p.  117.     Before  calculating  nutrient  values  one-third  of  the 
crop  in  each  year  was  deducted  for  wastage  and  spoilage. 

27.  Peaches. — The  statistics  of  production  for  this  crop  were 
taken  from  D.A.Y.B.,  1916,  p.  637,  for  the  years  1911-12  and  1915- 
16,  inclusive,  and  for  the  years  1916-17  and  1917-18  from  M.C.R., 
December,  1917,  p.  117.     A  deduction  of  one-third  of  the  crop  was 
made  for  spoilage  and  wastage. 

28.  Pears. — Statistics  on  the  production  of  pears  were  only 
started  by  the  Department  of  Agriculture  in  1914-15.     For  that 
year  the  data  were  taken  from  M.C.R.,  November,  1915,  p.  65; 
for  the  year  1915-16  from  M.C.R.,  August,  1916,  p.  80;  and  for 
the  last  two  years  from  M.C.R.,  December,  1917,  p.  117.     The 
production  in  the  years  prior  to  1914-15  was  estimated  from  a  fitted 
straight  line.     In  each  year  one-third  of  the  crop  was  deducted 
for  wastage  and  spoilage. 

29.  Oranges. — Official  statistics  on  the  commercial  production  of 
oranges    begin   only  in   1916-17   and   were  taken  from  M.C.R., 
December,  1917,  p.  117.     The  production  in  earlier  years  has  been 
estimated  on  the  basis  of  the  two  known  years  and  census  returns 
in  1909.     One-fifth  of  the  crop  is  deducted  for  spoilage  and  wastage. 
It  should  be  remembered  that  we  are  dealing  here  with  statistics 
of  a  commercial  pack  and  not  with  a  total  crop  as  in  apples,  some 
of  which  never  even  harvested,   and   consequently  it  is   proper 
to  make  a  smaller  deduction  than  in  the  other  fruits. 

29a.  Prunes. — The  statistics  of  production  of  this,  and  the  two  fol- 
lowing dried  fruit  crops,  are  taken  from  the  California  Annual,  Vol.  2, 
No.  1,  June  15,  1918.  This  is  a  publication  of  the  California  Packing 
Corporation.  While  the  figures  are  trade  rather  than  official 
estimates  they  are  probably  -as  accurate  as  other  crop  estimates. 
In  any  case  they  are  the  only  data  available  on  these  crops. 

296.  Raisins. 

29c.  Apricots,  dried. 

VEGETABLE  OILS  AND  NUTS 

Here  we  shall  include  as  oils  only  cottonseed,  corn,  cocoanut,  and 
olive  oils.  The  other  vegetable  oils  produced  in  this  country  are  too 
small  in  amount  in  respect  of  human  food  use  to  be  significant 
and  detailed  statistics  regarding  such  minor  items  are  largely 


PRIMARY    FOOD    PRODUCTION    OP   THE   UNITED    STAPES         43 

lacking.  Furthermore  it  is  possible  to  take  account  of  the  more 
important  of  them  by  the  procedure  followed  with  peanuts,  where 
the  fat  content  of  the  original  crop  is  counted.  It  would  be  im- 
possible accurately  to  divide  the  fat  content  of  the  peanut  crop 
between  peanuts  as  such  and  expressed  oil,  because  of  lack  of  suf- 
ficiently accurate  and  detailed  statistics.  But  such  procedure  is 
wholty  unnecessary  because  the  whole  fat  content  is  accounted  for 
by  the  method  here  used. 

Other  than  the  direct  consumption  as  oil,  the  chief  forms  in 
in  which  vegetable  oils  and  fats  are  consumed  as  food  in  this  country 
are  oleomargarine  and  lard  substitutes.  Oleomargarine  is  carried 
as  a  separate  item  under  Secondary  Foods  (cf.  Chapter  IV)  and 
in  the  duplication  of  cottonseed  and  cocoanut  oils  which  is  thus 
brought  about  there  is  a  safe  allowance  for  the  unenumerated  minor 
oils .  The  chief  vegetable  oils  used  in  lard  substitutes  are  cottonseed , 
corn,  and  peanut  oils,  all  of  which  are  fully  counted  here. 

30.  Peanuts. — Peanuts  constitute  the  only  nut  crop  sufficient 
in  magnitude  to  be  significant  in  the  nutritional  sense.  Official 
statistics  on  this  crop  have  only  been  published  by  the  Department 
of  Agriculture  during  the  past  two  years  (M.C.R.,  December,  1917, 
p.  1 26) .  Before  that  time  only  census  data  are  available.  We  have 
made  estimates  for  the  earlier  years,  on  the  assumption  that  the 
increase  in  the  peanut  crop  was  evenly  distributed  in  time  prior 
to  1916.  In  all  cases  15  per  cent,  of  the  crop  is  deducted  for  seed 
and  loss  in  harvesting,  storage,  and  handling. 

The  distribution  of  the  nutrient  value  of  the  peanut  crop  presents 
a  difficult  problem.  Of  the  portion  of  the  peanut  crop  actually 
harvested  as  grain,  which  is  what  the  statistics  here  given  refer  to, 
comparatively  little  is  fed  to  livestock,1  though  a  large  proportion 
of  the  crop  as  grown  is  so  fed. 

The  Fat  and  Oil  Survey  of  the  U.  S.  Food  Administration 
furnishes  figures  on  the  peanut  oil  production.  Working  back 
from  these  figures  the  portion  of  the  crop  pressed  for  oil  has  been 
calculated.  From  this  fraction  of  the  crop  there  goes  to  human 
nutrition  75  per  cent,  of  the  fat  content  (data  from  Fat  and  Oil 
Survey)  and  none  of  the  protein  or  carbohydrate.  Of  the  balance  of 
the  harvested  crop  we  have  estimated  that  90  per  cent,  of  all  the 
nutrient  material  goes  to  human  food,  and  10  per  cent,  to  fodder. 
The  nutrients,  as  they  appear  in  Table  7,  have  been  calculated  on 
1  As  we  are  informed  by  a  practical  Southern  farmer  of  wide  experience. 


44  THE  NATION'S  FOOD 

this  basis.     It  is  obvious  that  these  are  rough  estimates,  but  it 
seems  impossible  to  get  more  accurate  information. 

In  the  matter  of  analysis  difficulty  was  experienced  because 
of  the  wide  discrepancies  between  published  figures.  Atwater  and 
Bryant  (p.  75)  give  a  fat  content  of  the  whole  nut,  as  purchased,  of 
29.1  per  cent.  This  is  obviously  too  low,  as  is  evident  from  known 
facts  as  to  the  yield  of  peanut  oil  in  crushing.  Generally  speaking 
the  yield  is  40  to  50  Ib.  of  oil  per  100  Ib.  shelled  nuts.1  Atwater 
and  Bryant  give  the  inedible  refuse  (shells)  as  24.5  per  cent,  of  total 
weight.  It  is  then  clear  that  nothing  like  the  actual  oil  recoveries 
could  be  got  from  this  29.1  per  cent.  After  thorough  study  of  all 
the  available  analyses  it  has  been  decided  to  use  throughout  this  book, 
the  following  figures  for  the  nutrient  content  of  whole  peanuts 
with  shell  (unhulled)  as  purchased. 

Protein 19.5  per  cent. 

Fat 33.2  per  cent. 

Carbohydrate 14.4  per  cent. 

These  figures  correspond  to  a  commercial  oil  yield  of  40  Ib. 
per  100  Ib.  of  peanuts  with  hulls  removed,  which  is  conservative. 

31.  Cottonseed  Oil. — The  basic  statistics  were  the  production 
of  crude  oil  in  each  year  as  given  in  "  Cotton  Production  and  Dis- 
tribution,   Season  of  1916-17"   (Bureau  of  the  Census,    Bulletin 
135,  1918),  for  all  the  years  up  to  1917-18.     In  this  last  year  the 
total    production  was  estimated  from  the  known  production  to 
June  30,  1918.     The  crop  year  for  cottonseed  oil  is  from  August  1 
to  July  31,  inclusive.     From  the  total  crude  oil  produced  was 
deducted  in  each  year  the  amount  used  for  non-food  industrial 
purposes,     chiefly    soap-making.     The     balance    remaining    was 
converted  to  refined  oil  and  the  nutrient  values  calculated.     The 
deductions  for  industrial  uses  were  made  on  the  basis  of  information 
contained  in  the  Fat  and  Oil  Survey. 

32,  Corn  Oil. — The  only  available  statistics  on  this  product  are 
given  in  the  Census  of  Manufactures  at  quinquennial  periods. 
A  straight  line  was  fitted  by  least  squares  to  the  1909  and  1914  data 
and    the  other  years  read  off  from  this  line.     The  Fat  and  Oil 
Survey  indicates  that  there  is  no  appreciable  quantity  of  refined 
corn  oil  used  for  non-food  purposes,  and  therefore  no  deductions  are 
made  from  the  total  production  of  refined  oil  here  given. 

1  Johns,  C.  O.  and  Jones,  D.  B.,  Proc.  Nat.  Acad.  Sci.,  Vol.  3,  p.  365,  1917. 
Also  Armsby,  H.  P.,  "The  Conservation  of  Food  Energy,"  Philadelphia, 
1918,  p.  52. 


PRIMARY    FOOD    PRODUCTION    OF    THE    UNITED    STATES        45 

33.  Cocoanut  Oil. — This  is  a  product  which  has  been  manufac- 
tured in  this  country  for  edible  purposes  only  in  recent  years. 
The  figures  for  production  were  obtained  from  the  Food  Administra- 
tion's  Fat   and   Oil  Survey  and  from  the  Bureau  of  Chemistry 
of  the  Department  of  Agriculture.     Only  the  edible  oil  is  taken 
account  of.     The  much  larger  portion  of  the  total  production 
used  for  non-food  industrial  purposes  is  not  included  here. 

34.  Olive  Oil. — The  statistics  for  this  commodity  are  derived 
from  the  Fat  and  Oil  Survey  of  the  U.  S.  Food  Administration. 
Only  the  edible  oil  production  is  taken,  and  therefore  no  deduction 
is  made  for  industrial  uses. 

FISH 

35.  Fish. — There  are  no  official  statistics  as  to  the  total  catch 
of  fish  in  this  country.     I  have  accordingly  asked  the  U.  S.  Bureau 
of  Fisheries  to  help  in  arriving  at  an  estimate  in  this  matter.     After 
careful  consideration  they  state  that  during  the  years  covered  by 
this  study  the  best  estimate  they  can  make  is  that  the  average  annual 
catch  amounted  to  2,000,000,000  lb.,  including  all  salt  and  fresh 
water  fish,  shell  fish,  etc.,  privately  caught  and  locally  consumed,  as 
well  as  commercially  caught.     The  figure  also  includes  all  canned 
fish. 

In  arriving  at  nutritional  figures  for  this  lump  catch,  it  has  seemed 
advisable  to  work  with  the  edible  portions  only,  deducting  the 
refuse  at  one  operation.  For  twenty-five  leading  varieties  of  fish 
and  shellfish  Atwater  and  Bryant's  figures  yield  an  average  refuse 
percentage  of  48.184.  We  have  accordingly  reduced  the  2,000,000,- 
000  lb.  gross  catch  by  this  percentage.  For  the  same  twenty-five 
varieties  we  have  determined  the  average  analytical  results  for 
edible  portion,  as  given  by  Atwater  and  Bryant,  with  the  following 
results. 

Protein 17.2  per  cent. 

Fat 3.9  per  cent. 

Calories 497  per  lb. 

These  factors  have  been  applied  to  the  figures  as  given. 

Table  6  gives  in  detail  the  conversion  factors  used.  Since  in 
this  study  conversions  were  first  made  to  short  tons  of  2000  lb. 
the  table  is  presented  in  that  form.  The  results  were  then  con- 
verted to  metric  tons  by  multiplying  by  the  factor  0.9072. 


46 


THE  NATION'S  FOOD 


TABLE  6. — FACTORS  BY  WHICH  QUANTITIES  IN  THE  SPECIFIED  ORIGINAL  UNIT 

OF  MEASURE  OF  THE  COMMODITIES  NAMED  ARE  TO  BE  MULTIPLIED  TO 

GET  THE  CONTAINED  AMOUNT  OF  PROTEIN,  FAT  AND  CARBOHYDRATE 

IN  SHORT  TONS  OF  2000  LBS.     To  CONVERT  TO  METRIC  TONS 

MULTIPLY  EITHER  THE  RESULT  IN  SHORT  TONS,   OR  THE 

FACTORS  IN  THIS  TABLE,  BY  0.9072 


Reference 
r      N°- 

Commodity 

Original 
specified 
unit  of 
measure 

To  short 
tons  of 
protein 

To  short 
tons  of 
fat 

To  short 
tons  of  car- 
bohydrate 

To  millions 
of  calories 

1 
2 
3 

Corn  meal  
Hominy  as  corn  
Wheat    (nutrients    in 
flour  only)  * 

bbl. 
bu. 

bu 

0  .007350 
0.001369 

0  002483 

0.004116 
0.000099 

0  000218  — 

0.064582- 
0.013035 

0  016357 

0.302300 
0  .054450 

0  071925 

4 

Oatmeal 

Ib 

0  000081 

0  000036 

0  000337 

0  001860 

5 
6 
7 
8 
9 
10 

Barley  meal  
Rye  flour  
Buckwheat  flour  
Rice  
Beans  
Peas       (other       than 
canned) 

Ib. 
bbl. 
Ib. 
Ib. 
bu. 

bu 

0.000053 
0.006664 
0  .000032 
0.000040 
0.006750 

0  007380 

0.000011 
0.000882 
0.000006 
0.000001 
0  000540 

0  000300 

0.000364 
0.077126 
0.000389 
0.000395 
0.017880 

0  018600 

0.001640 
0.319480 
0.001620 
0.001631 
0.096300 

0  099300 

11 

Potatoes 

bu 

0  000540 

0  000030 

0  004410 

0  018667 

12 
13 

Sweet  potatoes  
Onions  .  .... 

bu. 
bu 

0.000385 
0  000392 

0  .000165 
0  000084 

0.006023 
0  002492 

0.0253CO 
0  011437 

14 
15 

16 

Cabbages  
Canned  peas  

short  tons 
cases 
(30  Ib.) 

0.014000 
0  .000540 

0  .002000 
0  .000030 

0.048000 
0.001470 

0.250000 
0.007650 

17 

18 
19 
20 
21 

Canned  tomatoes  

Beet  sugar  
Domestic  cane  sugar  . 
Molasses  
Glucose     and     grape 
sugar  

(30  Ib.) 
cases 
(51  Ib.) 
short  tons 
short  tons 
gal. 

Ib. 

0  .000420 

0  .000306 
0 
0 
0 

o 

0.000180 

0.000051 
0 
0 
0 

o 

0  .002850 

0  .001020 
1  .000000 
0.950000 
0  .003575 

0  000425 

0.013650 

0  .005355 
3  .720000 
3  .534000 
0.013299 

0  001581 

22 

Honey  

Ib. 

0  000002 

o 

0  000406 

0  001520 

23 

Sorghum  syrup 

eal 

o 

o 

0  003916 

0  014567 

24 
25 

Maple  sugar  
Maple  syrup 

Ib. 
eal 

0 

o 

0 

o 

0.000414 
0  003952 

0.001540 
0  014723 

26 

Apples. 

bbl 

0  000216 

0  000216 

0  007776 

0  031680 

27 
28 
29 
29a 
296 
29c 
30 
31 
32 
33 
34 
35 

Peaches  
Pears  
Oranges  
Prunes  
Raisins  
Apricots,  dried  
Peanuts**  
Cottonseed  oil  
Corn  oil  
Cocoanut  oil  
Olive  oil  
Fish  

bu. 
bu. 
boxes 
short  tons 
short  tons 
short  tons 
bu. 
Ib. 
gal. 
Ib. 
Ib. 
Ib. 

0.000120 
0.000120 
0.000136 
0  018000 
0  .023000 
0.047000 
0.000097 
0 
0 
0 
0 
0  .000086 

0  .000024 
0.000096 
0.000034 
0 
0  030000 
0.010000 
0.000166 
0.000490 
0.003797 
0  000490 
0.000490 
0.000019 

0  .001848 
0.002736 
0.002618 
0.622000 
0.685000 
0  .  625000 
0.000072 
0 
0 
0 
0 
0 

0.007440 
0.010992 
0.010404 
2  .380000 
2.890000 
2.580000 

0.004136 
0.032054 
0.004136 
0  004136 
0  000497 

*  These  conversion  factors  for  wheat  flour  were  used  for  all  years  except  1917-18.  In  that 
year,  on  account  of  the  higher  milling  extraction,  the  factors  became:  Protein  =  0.002531.  fat  = 
0.000222,  carbohydrate  =  0.016672,  calories  =  0.073309. 

**  See  text,  p.  43,  for  treatment  of  peanut  crop.  The  factors  here  given  relate  only  to  whole 
peanuts  and  are  90  per  cent,  of  total  nutrient  values. 

**  Calories  calculated  from  final  total  nutrients  as  given  in  Table  7. 


PRIMARY    FOOD    PRODUCTION    OF   THE    UNITED    STATES          47 

We  come  now  to  the  consideration  of  Table  7  which  gives  the  detailed 
results  for  primary  foods. 

TABLE  7. — SHOWING  THE  PRIMARY  FOOD  PRODUCTION  OF  THE  UNITED  STATES  FROM 
1911-12  TO  1917-18,  INCLUSIVE 


I 
!* 

Commodity 

1911-12 

ft 

Production* 
in  original 
units 

Production* 
in  metric 
tons 

Protein  in 
metric  tons 

Fat  in 
metric  tons 

Carbohydrate 
in  metric 
tons 

Calories 
(millions) 

1 

2 
3 

4 
5 
6 
7 

8 

drains  a  ni!   Tfn-ir  l)>  rt»- 
atice  Products 
Cornmeal  (maize  meal). 
Hominy  as  corn  
Wheat      (nutrients      in 
flour)  
Oatmeal  

bbl. 
bu. 

bu. 
Ib. 
Ib. 
bbl. 
Ib. 
Ib. 

1     • 

26,536,285 
25,832,000 

506,806,455 
297,031,770 
22,731,000 
1,694,237 
155,898,000 
425,555,000 

2,359,208 
656,159 

13,793,143 
134,733 
10,311 
150,626 
70,715 
193,030 

176,940 
32,082 

1,141,608 
21,827 
1,093 
10,242 
4,526 
15,442 

99,086 
2,320 

100,230 
9,701 
227 
1,355 
848 
386 
"214,153 

1,554,711 
305,469 

7,520,454 
90,810 
7,500 
118,543 
55,016 
152,493 
9.805^002 

1    8,022,609 
j     1,406,552 

36,452,054 
552,479 
37,279 
541,275 
252,555 
694,080 
47.958,883 

Barley  meal  .... 

Rye  flour  

Buckwheat  flour.  .  .  . 

Rice  

9 
10 

11 
12 

ta 

14 

15 

it; 

17 

Sub-total  —  Grains  

17,367,925 

1,403,760 

Vegetables 
Beans.  . 

bu. 

bu. 
bu. 
bu. 
bu. 
short 
tons 
cases 
(30  Ib.) 
cases 
(30  Ib.) 
cases 
(51  Ib.) 

7,500,000 

1,732,500 
195,256,000 
36,377,000 
9,375,000 

326,000 
4,532,000 
14,301,000 

'.».  749,000 

204,119 

47,151 
5,314,087 
907,533 
238,138 

295,744 
61,671 
194,608 

225,524 

7,488,575 

45,926 

11,599 
95,652 
12,705 
3,334 

4,140 
2,220 
5,449 

2,706 

3,674 

472 
5,314 
5,445 
714 

591 
123 
2,335 
451 

121,654 

29,234 
781,162 
198,764 
21,195 

14,196 
6,044 
36,975 
9,021 

722,250 

172,037 
3,644,844 
920,338 
107,222 

81,500 
34,670 
195,209 

52,206 
5,930,276 

Peas        (other         than 
canned)  
Potatoes  . 

Sweet  potatoes  
Onions 

Cabbage  

Canned  peas  
Canned  corn  

Canned  tom:ito<-s  

•t>il  —  Vegetables.  .  . 

183,731 

19,119 

1,218,245 

18 
19 
20 

L'l 

M 
23 

24 
25 

Saccharine  Materials 
Beet  sugar.  ... 

short 
tons 
short 
tons 

r 

Ib. 
gal. 
Ib. 
gal. 

599,500 

360,874 
48,618,461 
923,520,000 
250,000,000 
15,448,000 
12,900,000 
4,149,900 

5J3.860 

327,381 
242,585 
418,906 
113,399 
80,582 
5,851 
20,838 

454 

543,860 

311,012 
157,680 
356,068 
92,080 

54,880 
4,845 
14,878 

2,230,140 

1,275,329 
646,577 
1,460,085 
380,000 
225,031 
19,866 
61,099 

Domestic  cane  sugar.  .  . 
Molasses 

Glucose  and  grape  sugar 
Honey  
Sorghum  syrup  
Maple  sugar.  .  .    
Maple  syrup  

26 

27 
28 
29 
29a 

296 
29c 

Sub-total  —  Sugars  

1,753,402 

454 



1,535,303 

6,298,127 

Fruits 
Apples  
Peaches 

bbl. 
bu. 
bu. 
boxes 
short 
tons 
short 
tons 
short 
tons 

47,584,000 
23,265,000 
7,866,667 
13,952,800 

89,000 
75,000 
6,500 

3,108,092 
506,549 
171,279 
430,369 

80,740 
68,039 
5,897 

9,324 
2,533 
856 
1,722 

1,453 
1,565 
277 

9,324 
506 
685 
430 

2,041 
59 

335,672 
39,004 
19,525 
33,138 

50,220 
46,607 
3,685 

1,507,461 
173,092 
86,470 
145,165 

211,820 
216,750 

16,770 
2,357,528 

Pears  

Oranges 

Prunes  
Raisins   .  . 

Apricots,  dried  

Sub-total  —  Fruits  

4,370,965 

17,730 

13,045 

527,851 

30 
31 
32 
33 
34 

Vegetable  Oils  and  Nuts 
Peanuts  

bu. 
Ib. 
gal. 
Ib. 
Ib. 

20,230,000 
1,326,985,000 
8,443,137 

201,878 
601,916 
29,492 

35,156 

60,280 
589,876 
29,084 

26,095 

811,980 
5,488,410 
270,636 

Cottonseed  oil  
Corn  oil  

Olive  oil  

900.666 

408 



400 

3,722 

35 

Sub-total  —  Oils  ana  Nuts 

833,694 

35,156 

679,640 

26,095 

6,574,748 

Fish  

Ib. 

1,036,320,000 

470,072 

80,852 

17,863 

515,051 

Grand    Total  —  All    Pri- 

32,284,633 

1,721,683 

943,820 

13,112,496 

69,634,615 

'Less  deductions  as  per  text  explanation  of  each  item. 

48 


THE  NATION'S  FOOD 


TABLE  7 — Continued 


Reference 
No  . 

Commodity 

'a 

1912-13 

Production* 
in  original 
units 

Production* 
in  metric 
tons 

Protein  in 
metric  tons 

1 

o 

•*»"£ 
£a 

Carbohydrate 
in  metric 
tons 

Calories 
(millions) 

1 
2 
3 

4 
5 
6 
7 
8 

9 
10 

11 
12 
13 
14 

15 
16 
17 

Grains  and  Their  Deriv- 
ative Products 
Cornmeal  (maize  meal) 
Hominy  as  corn  
Wheat     (nutrients     in 
flour)     

bbl. 
bu. 

bu. 
Ib. 
Ib. 
bbl. 
Ib. 
Ib. 

26,161,604 
26,176,000 

607,244,104 
333,509,400 
19,821,000 
1,775,286 
145,806,000 
469,741,000 

2,325,897 
664,897 

16,526,634 
151,279 
8,991 
157,832 
66,137 
213,073 

174,442 
32,509 

1,367,849 
24,507 
953 
10,733 
4,233 
17,046 

97,688 
2,351 

120,093 
10,892 
198 
1,421 
794 
426 

1,532,760 
309,537 

9,010,839 
101,962 
6,545 
124,213 
51,455 
168,327 

7,909,333- 
1,425,283 

43,676,032 
620,327 
32,506 
567,168 
236,206 
766,148 
55,233,003 

Oatmeal 

Barley  meal  

Rye  flour 

Buckwheat  flour  

Rice  

Sub-total  —  Grains  

20,114,740 

1,632,272 

233,863 

11,305,638 

Vegetables 
Beans 

bu. 

bu. 
bu. 
bu. 
bu. 
short 
tons 
cases 
(30  Ib.) 
cases 
(30  Ib.) 
cases 
(51  Ib.) 

7.725.000 

1,792,500 
280,572,000 
37,004,000 
9,750,000 

333,333 
7,307,000 
13,109,000 
14,022,000 

210,242 

48,784 
7,636,048 
923,176 
247,664 

302,396 
99,434 
178,387 
324,371 

47,304 

12,001 
137,447 
12,924 
3,467 

4,234 
3,580 
4,995 
3,893 

3,784 

488 
7,636 
5,539 
743 

605 
199 
2,141 
649 

125,304 

30,247 
1,122,487 
202,190 
22,042 

14,515 
9,744 
33,894 
12,975 

743,917 

177,995 
5,237,438 
936,201 
111,511 

83,333 
55,899 
178,938 
75.C88 

Peas        (other         than 
canned) 

Potatoes  

Sweet  potatoes   

Onions 

Cabbage  
Canned  peas  

Canned  corn 

Canned  tomatoes 

Sub-total—  Vegetables  .  .  . 

9,970,502 

229,845 

21,784 

1,573,398 

7,600,320 

18 
19 

20 
21 
22 
23 
24 
25 

Saccharine  Materials 
Beet  sugar  

short 
tons 
short 
tons 
gal. 
Ib. 
Ib. 

it1' 
gal. 

692,556 

162,573 
42,570,735 
941,760,000 
25J.OOO.COO 
15,168,000 
12,750,000 
4,177,100 

628,280 

147,485 
212,410 
427,180 
113,399 
79,122 
5,783 
20,975 

628,280 

140,110 
138,065 
363,101 
92,080 
53,885 
4,789 
14.976 

2,576,308 

574,533 
566,148 
1,488,923 
380,000 
220,952 
19,635 
61,499 

Domestic  cane  sugar.  .  . 
Molasses 

Glucose  and  grape  sugar 
Honey 

454 

Sorghum  syrup.  ..... 

Maple  sugar  
Maple  syrup  

26 
27 
28 
29 
29o 

296 
29c 

Fruits 
Apples  

bbl. 

bu. 
bu. 
boxes 
short 
tons 
short 
tons 
short 
tons 

52,297,000 
34,913,000 
7,880,000 
13,952,800 

108,000 
101,500 
18,400 

1,0,54,  W4 

3,415,935 
760,161 
171,569 
430,369 

97,977 
92,080 
16,692 

454 

10,248 
3,801 
858 
1,722 

1,764 
2,118 
785 

10,248 
760 
686 
430 

0 

2,762 
167 

368,919 
58,531 
19,559 
33,138 

60,941 
63,075 
10,433 

1,656,769 
259,753 
86,617 
145,165 

257,040 
293,335 

47,472 

Peaches 

Pears  

Oranges 

Prunes  

Raisins 

Apricots,  dried  

30 
131 
<32 
33 
3^L_ 

HIT 

Sub-total  —  Fruits  

4,984,783 

21,296 

15,053 

614,596 

2,746,151 

Vegetable  Oils  and  Nuts 
Peanuts 

bu. 
Ib. 

fb.L 

Ib. 

22,185,000 
1,209,125,000 
8,582,618 

221,387 
548.455 
29,979 

38,535 

66,098 
537,484 
29,563 

28,604 

890,244 
5,000,941 
275,107 

Cottonseed  oil  

Corn  oil 

Cocoanut  oil  

Olive  oil  

964,000 

437 

428 

3,987 

Sub-total  —  Oils  and  Nuts 

800,258 

38,535 

633,573 

28,604 

6,170,270 

Fish  

Ib. 

1,036,320,000 

470,072 

80,852 

17,863 



515,051 

Grand    Total—  All   Pri- 

37,974,989 

2,003,254 

922,136 

14,957,522 

78,152.802 

*  Less  deductions  as  per  text  explanation  of  each  item. 


PRIMARY    FOOD    PRODUCTION    OF   THE    UNITED    STATES 


49 


TABLE  7 — Continued 


Reference 
No. 

Commodity 

li 

o3 

1913-14 

Production* 
in  original 
units 

Production* 
in  metric 
tons 

Protein  in 
metric  tons 

§ 

G     '— 

+i  V 

£s 

Carbohydrate 
in  metric 
ons 

Calories 
(millions) 

1 
2 
3 

4 
5 
6 
7 
8 

Grains  and  Their  Deriv- 
ative Products 
Cornmeal  (maize  meal). 
Hominy  as  corn  
Wheat      (nutrients     in 
flour) 

bbl. 
bu. 

bu. 
Ib. 
Ib. 
bbl. 
Ib. 
Ib. 

25,782,713 
26,520,000 

634,500,238 
359,534,250 
16,911,000 
1,856,335 
135,714,000 
491,102,000 

2,292,212 
673,635 

17,268,432 
163,084 
7,671 
165,037 
61,559 
222,762 

90  R51  ^Q9 

171,915 
32,936 

1,429,245 
26,419 
813 
11,223 
3,940 
17,821 

96,272 
2,381 

125,483 
11,742 
169 
1,485 
738 
445 

1,510,562 
313,605 

9,415,290 
109,918 
5,585 
129,884 
47,893 
175,981 

7,794,785 
1,444,014 

45,636,430 
668,734 
27,734 
593,062 
219,357 
800,987 

Oatmeal  

Barley  meal 

Rye  flour  

Buckwheat  flour 

Rice  

9 
10 
11 

12 
13 
14 

15 
16 

17 

Vegetables 
Beans  
Peas         (other         than 
canned)   

bu. 

bu. 
bu. 
bu. 
bu. 
short 
tons 
cases 
(30  Ib.) 
cases 
(30  Ib.) 
cases 
(51  Ib.) 

8,C25,000 

1,845,000 
221,127,000 
39,391,000 
10,125,000 

340,667 
8,770,000 
7,283,000 
14,206,000 

218,407 

50,213 
6,018,192 
982,727 
257,189 

309,050 
119,342 
99,107 

328,627 

49,141 

12,352 
108,327 
13,758 
3,601 

4,326 
4,296 
2,775 
3,944 

3,931 

502 
6.C18 
5,897 
772 

618 
239 
1,189 
658 

130,170 

31,132 

884,664 
215,233 
22,889 

14,834 
11,695 
18,831 
13,145 

57,185,103 
772,807 

183,209 
4,127,778 
998,592 
115,800 

85,167 
67,091 
99,413 
76,073 

Potatoes  
Sweet  potatoes  
Onions  
Cabbage 

Canned  peas        

Canned  corn  

Canned  tomatoes  

18 
19 

20 
21 
22 
23 
24 
25 

Sub-total—  Vegetables  .  .  . 

8,382.854 

202,520 

19,824 

1,342,593 

6,523,930 

Saccharine  Materials 
Beet  sugar 

short 
tons 
short 
tons 

£• 

Ib. 

B1 

gal. 

733,401 

300,498 
53,838,286 
961,920,000 
250,000,000 
13,182,000 
12,600,000 
4,204,400 

665,334 

272,609 
268,630 
436,324 
113,399 
68,762 
5,715 
21,112 



665,334 

258,978 
174,609 
370,874 
92,080 
46,830 
4,732 
15,074 

2,728,252 

1,061,960 
715,995 
1,520,796 
380,000 
192,022 
19,404 
61,901 

Domestic  cane  sugar.  .  . 

Molasses  
Glucose  and  grape  sugar 
Honey 

'.'.'.'..'.. 

"454 

Sorghum  syrup  
Maple  sugar 



Maple  syrup  

26 
27 
28 
29 
29a 

29& 
29c 

Sub-total  —  Sugars  

1,851,885 

454 

1,628,511 

6,680,330 

Fruits 
Apples  

bbl. 
bu. 
bu. 
boxes 
short 
tons 
short 
tons 
short 
tons 

32,329,000 
26,485,000 
7,960,000 
13,952,800 

66,500 
75,000 
10,600 

2,111,666 
576,658 
173,311 
430,369 

60,328 
68,039 
9,616 

6,335 
2,883 
866 
1,722 

1,086 
1,565 
452 

6,335 
577 
693 
430 

0 

2,041 
96 

228,059 
44,401 
19,758 
33,138 

37,524 
46,607 
6,010 

1,024,183 
197,048 
87,496 
145,165 

158,270 
216,750 
27,348 

Peaches 

Pears 

Oranges        .  .            ... 

Prunes 

Raisins  .  .    .  .        

Apricots,  dried  

Sub-totat^Fruits  

3,429,987 

14,909 

10,172 

415,497 

1,856,260 

30 
31 
32 
33 
34 

Vegetable  Oils  and  Nuts 
Peanuts  

bu. 
Ib. 

if 

Ib. 

24,140,000 
1,258,510,000 
8,722,099 
150,000 
1,042,000 

240,896 
570,856 
30,466 
68 
473 

41,903 

71,910 
559,437 

3Wtt 

464 
fiftl  021 

31,103 

968,380 
5,205,197 
279,578 
620 
4,310 
6  458  085 

o      o    .  .  .  .  

4.1  00^ 

Olive  oil  

i 
31  103 

35 

Sub-total  —  Oils  and  Nuts 
Fish  

Ib. 

1,036,320,000 

470,072 

80,852 

17,863 

515,051 

Grand     Total—  All    Pri- 
mary Foods  



35,831,949 

2,034,950       948,495 

15,126,422 

79,218,759 

*  Less  deductions  as  per  text  explanation  of  each  item. 


50 


THE    NATION  S    FOOD 


TABLE  7 — Continued 


iyi4- 

lo 

Reference 
No. 

Commodity 

Is 

% 

Production* 
in  original 
units 

Production* 
in  metric 
tons 

Protein  in 
metric  tons 

I 

e 

s'£ 
*i  « 

£* 

Carbohydrate 
in  metric 
tons 

Calories 
(millions) 

1 
2 
3 

Grains  and  Their  Deriva- 
tive Products 
Cornmeal  (maize  meal). 
Hominy  as  corn  
Wheat      (nutrients     in 
flour)   . 

bbl. 
bu. 

bu 

25,765,125 
26,864,000 

744,227,710 

2,290,648 
682,372 

20,254,753 

171.798 
33,364 

1,676,412 

96,207 
2,413 

147  184 

1,509,531 
317,672 

11  043  526 

7,789,467 
1,462,745 

53  528  578 

4 
5 
6 

Oatmeal  
Barley,  meal  
Rye  flour  

Ib. 
Ib. 
bbl. 

398,627,370 
14,000,78S 
1,937,385 

180,816 
6,351 
172,243 

29,292 
673 
11,713 

13,019 
14C 
1,550 

121,869 
4,623 
135  555 

741,447 
22,961 
618  956 

7 
8 

Buckwheat  flour  
Rice  

Ib. 
Ib. 

125,622,189 
424,618,000 

56,982 
192,605 
23  836  770 

3,647 
15,409 
1  942  308 

683 
386 
2fi1  582 

44,332 
152.158 

203,508 
692,552 

9 
10 

11 

Vegetables 
Beans  
Peas    (other  than   can- 
ned)   
Potatoes 

bu. 

bu. 
bu. 

8,689,000 

1,912,500 
273,417,000 

236,480 

52,050 
7,441,317 

53,207 

12,804 
133,942 

4,257 

521 

7,442 

140,940 

32,271 
1  093  862 

836,751 

189,911 
5  103  875 

12 

Sweet  potatoes  

bu. 

37,735,000 

941,413 

13,180 

5,648 

206  184 

954  695 

13 

Onions 

bu. 

16,426,000 

424,694 

5,841 

1,252 

37  135 

187  864 

14 

Cabbage  

short 

15 
16 

Canned  peas  
Canned  corn 

tons 
cases 
(30  Ib.) 
cases 

510,697 
8,847,000 

463,299 
120,390 

6,486 
4,334 

927 
240 

22,238 
11,798 

127,674 
67,680 

17 

Canned  tomatoes  

(30  Ib.) 
cases 
(51  Ib.) 

9,789,000 
15,222,000 

133,209 
352,131 

3,729 
4,226 

1,598 
704 

25,310 

14,085 

133,620 

x  1.5  14 

Sub-total  —  Vegeiables.  .  . 

10,164,983 

237,749 

22,589 

1,583,823 

7,683,584 

18 

Saccharine  Materials 
Beet  sugar  

short 
tons 

722,054 

655040 

655040 

2  686  04  1 

19 

Domestic  cane  sugar.  .  . 

short 

246  620 

223  731 

212  K45 

871  555 

20 

Molasses 

Kal 

32,110,556 

160218 

104  141 

427  038 

21 

fb 

980  687  798 

444  837 

378  110 

1  550  467 

22 

Honey 

Ib 

250,000,000 

113  399 

454 

92080 

380  000 

23 
24 

Sorghum  syrup  

gal. 
Ib 

13,551,000 
12  400  COO 

70,687 
5  625 

48.141 
4  658 

197,397 
19  096 

25 

Maple  syrup  

gal. 

4,231,600 

21,248 

15,171 

62,302 

Sub-total—  Sugars  

1,694,785 

454 

1.  .509,886 

6,193,896 

26 
27 
28 
29 
29o 

Fruits 
Apples  
Peaches  
Pears  
Oranges  
Prunes 

bbl. 
bu. 
bu. 
boxes 
short 

56,295,000 
36,091,000 
8,061,000 
13,952,800 

3,677,077 
785,809 
175,512 
430,369 

11,031 
3,929 
877 
1,722 

11,031 
786 
702 
430 

397,122 
60,506 
20,008 
33,138 

1,783,426 
268,517 
88,607 
145,165 

296 

Raisins 

tons 
short 

58,000 

52,617 

947 

0 

32,728 

138,040 

29c 

Apricots,  dried  

tons 
short 
tons 

84,800 
19.800 

76,930 
17,962 

1,769 
844 

2,308 
180 

52,697 
11,226 

245,072 
51,084 

Sub-total  —  Fruits  

5.216,276 

21.119 

15,437 

607,425 

L'.71'.l,'.'ll 

30 

Vegetable  Oils  and  Nuts 
Peanuts  

bu. 

26,010.000 

259,557 

45,096 

77,457 

33,473 

1,042,797 

[31 

|37! 

Cottonseed  oil  
Corn  oil 

Ib. 
cal 

1,498,755,000 
8,861,579 

679,831 
30,953 

666,231 
30,524 

6,198,851 
284049 

33 

Ib 

(»fiO  000 

435 

426 

3971 

34 

Olive  oil  

Ib. 

1,126,000 

511 

Q71  287 

45  096 

501 
77c  IOQ 

oo  470 

4,657 

35 

Fish  

Ib. 

1,036,320,000 

470,072 

80,852 

17,868 

515,051 

Grand    Total  —  All   Pri- 
mary Foods.  .  . 

42.354.173 

2.327.578 

1.092,610 

17.063.873 

89.706.981 

Less  deductions  as  per  text  explanation  of  each  item. 


PRIMARY    FOOD    PRODUCTION    OF   THE    UNITED    STATES 


51 


TABLE  7— Continued 


Reference 
No. 

Commodity 

la 
P 

1915-16 

Production  * 
in  original 
units 

Production  * 
in  metric 
tons 

Protein  in 
metric  tons 

Fat  in 
metric  tons 

Carbohydrate 
in  metric 
tons 

Calories 
(millions) 

1 
2 
3 

4 
5 
6 
7 
8 

Grains  and  Their  Deriva- 
tive Products 
Cornmeal  (maize  meal). 
Hominy  as  corn  
Wheat      (nutrients     in 
flour)       

bbl. 
bu. 

bu. 
Ib. 
Ib. 
bbl. 
Ib. 
Ib 

25,611,958 
27,208,000 

875,112,207 
439,362,900 
11,091,000 
2,018,433 
'115,530,000 
r588,305,000 

2,277,031 
691,110 

23,816,879 
199,294 
5,031 
179,449 
52,404 
266.853 

170,776 
33,791 

1,971,237 
32,285 
533 
12,203 
3,354 
21,348 

95,635 
2,444 

173,068 
14,349 
111 
1,615 
628 
533 

1,500,558 
321,740 

12,985,708 
134,323 
3,662 
141,226 
40,770 
210,812 

7,743,161 
1,481,476 

62,942,446 
817,215 
18,189 
644,849 
187,159 
959,525 

Oatmeal 

Barley  meal  
Rye  flour  

Rice  

Sub-total  —  Grains  

27,488,051 

2,245,527 

288,383 

15,338,799 

74,794,020 

9 
10 

11 
12 
13 
14 

15 

16 
17 

Vegetables 

bu. 

bu. 
bu. 
bu. 
bu. 
short 
tons 
cases 
(30  Ib.) 
cases 
(30  Ib.) 
cases 
C,l   Ib.) 

7,741,000 

1,980,000 
239,934,000 
50,451,000 
7,562,000 

452,470 
9,272,000 
10,124,000 
8,469,000 

210,679 

53,887 
6,530,044 
1,258,652 
195,516 

410,476 
'  126,173 
137,767 
195,913 

47,402 

13,256 
117,539 
17,621 
2,689 

5,747 
4,542 
3,857 
2,351 

3,792 

539 
6,530 
7,551 
576 

821 
252 
1,653 
392 

125,563 

33,410 
959,906 
275,665 
17,096 

19,703 
12,365 
26,175 
7,836 

745,458 

196,614 
4,478,848 
1,276,410 
86,487 

113,117 
70,931 
138,193 
45,351 

Peas    (other  than   can- 
ned)                            

Potatoes 

Sweet  potatoes  

Cabbage  

Canned  corn  
Canned  tomatoes  

Sub-total  —  Vegetables.  .  . 

9,119,107 

215,004 

22,106 

1,477,719 

7,151,409 

18 
19 

[20 
21 
22 
23 
24 
25 

Saccharine  Materials 
Beet  sugar  

Domestic  cane  sugar.  .  . 

short 
tons 
short 
tons 

E1 

Ib. 
gal. 
Ib. 
gal. 

874,220 

138,620 
29,344,951 
1,065,600,000 
250,000,000 
14,823,000 
12,300,000 
4,250,000 

793,084 

125,755 
146,419 
483,353 
113,399 
77,322 
5,579 
21,341 

793,084 

119,467 
95,171 
410,848 
92,080 
52,660 
4,619 
15,237 

3,252,098 

489,883 
390,259 
1,684,714 
380,000 
215,927 
18,942 
62,573 





Glucose  and  grape  sugar 
Honey 

454 



Maple  sugar  
Maple  syrup  



Sub-total  —  Sugars  

1,766,252 

454 



1,583,166 

6,494,396 

26 
27 
28 
29 
29o 

296 
29c 

Fruits 
Apples  
Peaches                   

bbl. 
bu. 
bu. 
boxes 
short 
tons 
short 
tons 
short 
tons 

51,139,000 
42,753,000 
7,481,000 
13,952,800 

89,000 
138,000 
17,900 

3,340,297 
930,861 
162,884 
430,369 

80,740 
125,192 
16,239 

10,021 
4,654 
815 
1,722 

1,453 

2,879 
763 

10,021 
931 
651 
430 

0 
3,756 
162 

360,750 
71,675 
18,568 
33,138 

50,220 
85,757 
10,149 

1,620,084 
318,082 
82,231 
145,165 

211,820 
398,820 
46,182 

Pears 

Oranges      

Prunes                    

Raisins   

Apricots,  dried  

Sub-total  —  Fruits  

5,086,582 

22,307 

15,951 

630,257 

2,822,384 

30 
31 
32 
33 
34 

Vegetable  Oils  and  Nuts 

bu. 
Ib. 

r 

Ib. 

28,050,000 
1,048,715,000 
9,001,061 
1,110,000 
1,300,000 

279,915 
475,694 
31,441 
503 
590 
788,143 

41,613 

80,431 
466,178 
31,005 
494 
578 
578,686 

30,888 
30,888 

1,045,585 
4,337,485 
288,520 
4,591 
5,377 
5,681,558 

41,613 

Cocoanut  oil  
Olive  oil  
Sub-total  —  Oils  and  Nuts 

35 

Fish  
Grand    Total—  All   Pri- 

Ib. 

1,036,320,000 

470,072 
44,718,207 

80,852 
2,605,757 

17,863 
922,989 

19,060,829 

515,051 

97,458,818 

ma  y 

*  Less  deductions  as  per  text  explanation  of  each  item. 

52 


THE    NATION    S    FOOD 


TABLE  7 — Continued 


Reference 
No. 

Commodity 

Original 
Units 

1916-17 

Production  * 
in  original 
units 

Production* 
in  metric 
tons 

Protein  in 
metric  tons 

Fat  in 
metric  tons 

Carbohydrate 
in  metric 
tons 

Calories 
(millions) 

1 
2 
3 

4 
5 
6 
7 
8_ 

Grains  and  Their  Deriva- 
tive Products 
Cornmeal  (maize  meal) 
Hominy  as  corn  

bbl. 
bu. 

bu. 
Ib. 
Ib. 
bbl. 
Ib. 
Ib. 

25,705,678 
27,552,000 

510,175,447 
598,992,840 
8,181,000 
2,099,482 
105,438,000 
914,563,000 

2,285,363 
699,848 

13,884,833 
271,701 
3,711 
186,654 
47,826 
414,843 
17  794  77! 

171,401 
34,218 

1,149,197 
44,015 
394 
12,692 
3,061 
33,188 
1  448  166 

95,984 
2,475 

100,896 
19,563 
82 
1,680 
574 
830 

1,506,048 
325,808 

7,570,446 
183,126 
2,702 
146,897 
37,208 
327,724 

7,771,495 
1,500,206 

36,694,369 
1,114,127 
13,417 
670,743 
170,810 
1,491,652 

Wheat      (nutrients     in 
flour) 

Oatmeal  
Barley  meal  

Rye  flour  

Buckwheat  flour.  .  . 
Rice  

9 
10 

ir 

12 

a- 

15 
16 
17 

Vegetables 
Beans  
Peas   (other  than  can- 
ned)   

bu. 

bu. 
bu. 
bu. 
bu. 
short 
tons 
cases 
(30  Ib.) 
cases 
(30  Ib.) 
cases 
(51  Ib.) 

8,036,000 

1,965,000 
191,398,000 
47,327,000 
5,875,000 

168,291 
6,686,000 
9,130,000 
13,142,000 

218,708 

53,479 
5,209,088 
1,180,714 
151,898 

152,672 
90,983 
124,241 
304,014 

49,209 

13,156 
93,763 
16,530 
2,089 

2,137 
3,275 
3,479 
3,648 

3,937 

534 
5,209 
7,084 
447 

305 
182 
1,491 
608 

130,348 

33,157 
765,727 
258,595 
13,282 

7,328 
8,916 
23,606 
12,161 

773,867 

195,125 
3,572,826 
1,197,373 
67,192 

42,073 
51,148- 
124,625 
70,375 

Potatoes 

Sweet  potatoes  

Onions  

Cabbage 

Canned  peas  

Canned  corn  
Canned  tomatoes 

Sub-total  —  Vegetables.  .  . 

7,485,797 

187,286 

19,797 

1,253,120 

6,094,604 

18 
19 

20 
21 

22] 
23 
24 
25 

Saccharine  Materials 
Beet  sugar  

short 
tons 
short 
tons 

Ib! 

r 

gal. 

820,657 

311,700 
37,132,057 
1,152,000,000 
250,000,000 
13,668,000 
12,100,000 
4,258,900 

744,492 

282,771 
185,273 
522,544 
113,399 
71,297 
5,489 
21,385 

744,492 

268,633 
120,427 
444,160 
92,080 
48,556 
4,544 
15,269 

3,052,844 

1,101,548 
493,819 
1,821,312 
380,000 
199,102 
18,634 
62,704 

Domestic  cane  sugar.  .  . 
Molasses 

Glucose  and  grape  sugar 
Honey 

454 

Sorghum  syrup  

Maple  sugar  
Maple  syrup  

Sub-total  —  Sugars  

1,946,650 

454 

1,738,161 

7,129,963 

26 
27 
28 
29 
29o 

29b 
29c 

Fruits 
Apples  

bbl. 
bu. 
bu. 
boxes 
short 
tons 
short 
tons 
short 
tons 

45,485,000 
25,016,000 
7,920.000 
19,546,400 

77,500 
125,000 
10,900 

2,970,989 
544,673 
172,442 
602,901 

70,307 
113,399 
9,888 

8,913 
2,723 
862 
2,411 

1,266 
2,608 
465 

8,913 
544 
689 
603 

0 

3,402 
99 

320,865 
41,939 
19,658 
46,423 

43,731 

77,678 
6,180 

1,440,965 
186,11ft 
87,057 
203,361 

184,450- 
361,250 
28,122 

Peaches 

Pears 

Oranges 

Prunes 

Raisins 

Apricots,  dried  

Sub-total  —  Fruits  

4,484,599 

19,248 

14,250 

556,474 

2,491,324 

30 
31 
321 
331 
341 

Vegetable  Oils  and  Nuts 
Peanuts  

bu. 
Ib. 

IE1 

Ib. 

30,025,825 
1,201,386,000 
9,140,542 
1,350,000 
1,461,000 

299,632 
544,945 
31,928 
612 
663 

41,132 

84,589 
534,044 
31,486 
600 
650 

30,531 

1,080,829 
4,968,932 
292,991 
5,584 
6,043 

Cottonseed  oil  

Corn  oil 

Cocoanut  oil  

Olive  oil  

35 

Fish  

Ib. 

1,036,320,000 

470,072 

80,852 

17,863 

515,051 

Grand    Total—  All   Pri- 
mary  Foods 

33,059,677 

1,777,138 

925,363 

13,678,245    72,012,140- 

Less  deductions  as  per  text  explanation  of  each  item. 


PRIMARY   FOOD    PRODUCTION    OF    THE   UNITED    STATES          53 

TABLE  7 — Continued 


1  Reference 
No. 

Commodity 

Original 
units 

1917-18 

Production  * 
in  original 
units 

Production* 
in  metric 
tons 

Protein  in 
metric  tons 

1 

si 
-i 

£S 

Carbohydrate 
in  metric 
tons 

Calories 
(millions) 

1 
2 
3 

4 
5 
6 

7 
8 

Grains  and  Their  Deriva- 
tive Products 
Cornmeal  (maize  meal). 
Hominy  as  corn 

bbl. 
bu. 

bu. 
Ib. 
Ib. 
bbl. 
Ib. 
Ib. 

33,216,495 
27,896,000 

485,635,000 
905,630,400 
442.359.COO 
4,912,600 
105,438,000 
856,438,000 

2,953,112 
708,586 

13,216,945 
410,791 
200,653 
436,755 
47,826 
388,478 

221,482 
34,646 

1,115,065 
66,548 
21,269 
29,700 
3,061 
31,078 

124,030 
2,506 

97,805 
29,577 
4,414 
3,931 
574 
776 

1,946,093 
329,876 

7,345,070 
276,872 
146,075 
343,724 
37,208 
306,896 

10,042,210 
1,518,937 

35,601,416 
1,684,473 
725,469 
1,569,477 
170,810 
1,396,850 

Wheat      (nutrients     in 
flour)   

Oatmeal 

Barley  meal  

Rye  flour 

Rice  

9 
10 

11 
12 
13 
14 

15 
16 
17 

Vegetables 
Beans 

bu. 

bu. 
bu. 
bu. 
bu. 
short 
tons 
cases 
(30  Ib.) 
cases 
(30  Ib.) 
cases 
(51  Ib.) 

11,776,000 

2,171,250 
295,172,000 
58,123,000 
10,165,000 

335,301 
9,829,153 
10,802,952 
15,076,074 

320,496 

59,092 
8,033,401 
1,450,053 
262,816 

304,182 
133,755 
147,007 
348,755 

72,111 

14,537 
144,600 
20,301 
3,615 

4,259 
4,815 
4,116 
4,185 

5,769 

591 
8,033 
8,700 
775 

608 
268 
1,764 
698 

191,013 

36,637 
1,180,897 
317,584 
22,980 

14,601 
13,108 
27,931 
13,951 

52,709,642 
1,134,029 

215,605 
5,509,976 
1,470,512 
116,257 

83,825 
75,193 
147,460 
80,732 

Peas   (other  than  can- 
ned) 

Potatoes  

Sweet  potatoes  
Onions  

Cabbage  

Canned  peas  

Canned  corn  

Canned  tomatoes  

Sub-total—  Vegetables.  .  . 

11,059,557 

272,539 

27,206 

1,818,702 

8,833,589 

18 
19 

20 
21 
22 
23 
24 
25 

Saccharine  Materials 
Beet  sugar 

short 
tons 
short 
tons 
gal. 
Ib. 
Ib. 

fbal- 

gal. 

765,207 

243,600 
38,330,952 
1,236,480,000 
250,000,000 
34,175,000 
10,838,000 
4,286,100 

694,188 

220,991 
191,255 
560,864 
113,399 
178,269 
4,916 
21,522 



694,188 

209,942 
124,315 
476,732 
92,080 
121,408 
4,071 
15,367 
1  738  103 

2,846,570 

860,882 
509,763 
1,954,875 
380,000 
497,827 
16,691 
63,104 
7  129  712 

Domestic  cane  sugar.  .  . 
Molasses  



Glucose  and  grape  sugar 

454 



Sorghum  syrup  

Maple  syrup  

AtiA 

26 
27 
28 

29 
29o 

296 
29c 

Fruits 
Apples              

bbl. 
bu. 
bu. 
boxes 
short 
tons 
short 
tons 
short 
tons 

38,821,000 
30,059,000 
8,858,000 
10,265,600 

110,000 
160,000 
16,000 

2,535,710 
654,475 
192,865 
316,638 

99,791 
145,150 
14,515 

7,607 
3,272 
964 
1,266 

1,796 
3,338 
682 

7,607 
654 
771 
317 

0 
4,355 
145 

273,855 
50,393 
21,986 
24,381 

62,070 
99,428 
9,072 

1,229,849 
223,639 
97,367 
106,803 

261,800 
462,400 
41,280 

Peaches 

Pears  

Oranges 

Prunes  

Raisins                             . 

Apricots,  dried  

Sub-total  —  Fruits  

3,959,144 

18,925 

13,849 

541,1851    2,423,138 

30 
31 
32 
33 
34 

Vegetable  Oils  and  Nuts 
Peanuts 

bu. 
Ib. 

fb8.1- 

Ib. 

51,188,700 
1,149,291,000 
9,280,023 
25,163,000 
962,400 

510,819 
521,315 
32,415 
11,414 
436 

68,478 

143,483 
510,887 
31,966 
11,186 
428 

50,829 

1,824,116 
4,753,468 
297,462 
104,074 
3,980 

Corn  oil  



Cocoanut  oil  
Olive  oil  



Sub-total—  Oils  and  Nuts 

1,076,399 

68,478 

on  oco 

697,950 
17863 

50,829 

6,983,100 
515,051 

Grand    Total—  All   Pri- 

36,913,722 

1,964,097 

1,020,481 

14,880,633 

78,594,232 

*  Less  deductions  as  per  text  explanation  of  each  it  em. 

54 


THE  NATION'S  FOOD 


It  is  not  proposed  to  enter  upon  any  detailed  discussion  of  the 
results  shown  in  Table  7  until  certain  other  data  are  in  hand, 
because  to  do  so  would  inevitably  involve  unnecessary  duplication. 
Here  it  is  desirable  only  to  summarize  in  convenient  form  for  reference 
the  data  of  Table  7.  This  is  done  in  Table  8. 

TABLE  8. — SUMMARY  OF  PRODUCTION  OF  PRIMARY  FOODS 
(Metric  Tons) 


Year 

Total  of  all 
primary 
foods  as 
commodity 

Protein  in 
primary 
foods 

Fat  in 
primary 
foods 

Carbohy- 
drate in  pri- 
mary foods 

Calories 
(millions) 
in  primary 
foods 

1911-12 
1912-13 
1913-14 
1914-15 
1915-16 
1916-17 
1917-18 

32,284,633 
37,974,989 
35,831,949 
42,354,173 
44,718,207 
33,059,677 
36,913,722 

1,721,683 
2,003,254 
2,034,950 
2,327,578 
2,605,757 
1,777,138 
1,964,097 

943,820 
922,136 
948,495 
1,092,610 
922,989 
925,363 
1,020,481 

J3,  112,496 
14,957,522 
15,126,422 
17,063,873 
19,060,829 
13,678,245 
14,880,633 

69,634,613 
78,152,802 
79,218,759 
89,706,981 
97,458,818 
72,012,140 
78,594,232 

Total  for  7  years  
Average    per    year,    whole 
period  
Average  per  year,  3  prewar 

263,137,350 
37,591,050 
35  363  857 

14,434,457 
2,062,065 
1  919,962 

6,775,894 
967,985 
938,150 

107,880,020 
15,411,431 
14,398,813 

564,778,345 
80,682,621 
75,668,725 

Average   war  years 

39  261,445 

2,168,643 

990,361 

16  170,895 

84  443,043 

Per  cent,  nutrients  to  total 
(whole  period)   and  calo- 
ries per  pound  

5.5 

2.6 

41  .0 

97.4 

The  data  of  Table  8  are  shown  graphically  in  Fig.  3. 

From  the  summary  and  Fig.  3  we  note :  first  of  all,  that  while  the 
total  production  of  primary  foods  generally  increased  up  to  the 
year  1915-16  it  fell  off  badly  in  the  two  following  years,  1916-17 
and  1917-18,  going  back  in  1916-17  to  practically  the  level  of  the 
earliest  of  the  prewar  years  here  discussed.  The  yearly  fluctua- 
tions are,  however,  much  less  violent  in  the  nutrients  than  in  the 
gross  totals  of  commodities.  This  can  best  be  demonstrated  by 
reducing  the  figures  of  Table  8  to  a  relative  basis,  by  taking  the 
average  of  the  whole  period  as  100,  for  each  column,  and  then 
reducing  each  year  figure  to  that  relative  base.  This  is  done  in 
Table  9. 

The  much  smoother  increase  in  the  nutrients  to  the  high  point 
in  1915-16,  as  compared  with  the  gross  commodity  total  is  apparent. 

Protein  shows  the  greatest  percentage  change,  the  production 
having  increased  42  per  cent,  from  1911-12  to  1915-16.  It  also 


PRIMARY    FOOD    PRODUCTION    OF   THE    UNITED    STATES         55 


I" 


P/IOT£IN_ 
TOTAL 


\ 


FIG.  3. — Showing  the  Course  of  production  of  primary  food  materials  since  1911. 
Solid  line  denotes  total  primary  food  production.  Dash  line,  protein  content  of 
primary  foods,  dot  line,  fat  content  of  primary  foods,  dash-dot  line,  carbohydrate 
content  of  primary  foods. 


TABLE  9. — RELATIVE  CHANGES  IN  PRODUCTION  OF  PRIMARY  FOODS 
(Seven  Year  Average  =  100) 


Year 

All  primary 
foods  as 
commodity 

Protein  in 
primary  foods 

Fat  in 
primary  foods 

Carbohydrate 
in  primary 
foods 

Calories  in 
primary  foods 

1911-12 

86 

83 

98 

85 

86 

1912-13 

101 

97 

95 

97 

97 

1913-14 

95 

99 

98 

98 

98 

1914-15 

113 

113 

113 

111 

111 

1915-16 

119 

126 

95 

124 

121 

1916-17 

88 

86                   96 

89 

89 

1917-18 

98 

95                  105 

96 

97 

56  THE  NATION'S  FOOD 

suffered  most  in  the  slump  of  1916-17,  dropping  back  40  per  cent, 
in  one  year  from  its  highest  point.  The  increase  in  calories  amounts 
to  35  per  cent.  The  greatest  increase  in  fat  production  was  from 
.1912-13  to  1914-15,  amounting  to  18  per  cent.,  less  than  half  of 
the  increase  in  protein  production.  One  might  think  that  all  the 
nutrients  ought  to  change  proportionately  to  each  other  and  to  the 
total  crop.  Thus  it  may  puzzle  one  at  first  thought  to  under- 
stand why  the  nutrient  production  was  higher  for  all  three  in 
1913-14  than  in  1912-13,  while  the  total  production  of  primary 
foods  as  commodity  was  6  per  cent,  lower  in  1913-14  than  in  1912- 
13.  The  explanation  for  the  apparent  paradox  is  seen  to  be  simple 
by  examination  of  the  separate  items  in  Table  7.  In  1913-14 
the  vegetables  and  fruits  gave  generally  a  lower  production  than  in 
the  previous  year.  But  the  grains  were  higher,  and  also  the  sugars 
and  fats.  Thus,  while  the  decrease  in  the  fruits  and  vegetables 
was  sufficient  to  bring  about  a  decrease  in  gross  tonnage,  the  higher 
nutrient  content  of  grains,  fats,  and  sugars  turned  the  nutrient 
scale  the  other  way. 

The  year  1917-18  was  below  the  general  average  of  the  whole 
period  in  all  items  of  primary  nutrient  production  except  fat. 
The  stimulation  of  high  prices  to  the  producer  and  great  demand 
for  vegetable  oils,  and  the  response  of  the  people  of  the  country  to 
the  request  of  the  Food  Administration  to  eat  more  corn  meal  re- 
sulted in  a  notable  increase  in  the  net  production  of  nutrient  fat 
in  the  form  of  primary  foods  during  the  past  v^r.  The  result 
is  of  great  significance  as  indicating  the  possibilities  of  fat  pro- 
duction from  vegetable  sources  in  this  country  under  stress  of 
necessity.  To  go  into  the  matter  a  little  more  closely,  it  is  seen 
that  the  total  production  of  primary  foods  in  1917-18  was  1,113,974 
metric  tons  lower  than  in  1912-13,  a  decrease  of  approximately 
3  per  cent.  But  in  1917-18  the  net  nutrient  fat  produced  in  the 
primary  foods  for  human  food  uses  was  113,274  metric  tons  higher 
than  that  produced  in  1912-13.  It  thus  appears  in  comparing 
these  two  years  that  with  a  3  per  cent,  smaller  total  primary  food 
production,  there  was  a  12  per  cent,  greater  production  of  net 
nutrient  fat  from  the  primary  foods.  Even  this  certainly  does  not 
represent  the  extent  to  which  we  might  go,  in  dire  necessity,  in 
speeding  up  and  extending  the  manufacturing  processes  which 
make  available  for  human  food  the  fat  content  of  the  primary 
crops. 


PRIMARY    FOOD    PRODUCTION    OF   THE    UNITED    STATES         57 

With  a  single  exception,  1917-18  shows  the  highest  production 
of  fat.  The  exception  is  1914-15,  when  the  cottonseed  oil  produc- 
tion was  very  high  owing  to  a  bumper  cotton  crop  and  brought 
up  the  total. 

The  last  line  of  Table  8  is  of  interest  in  showing  the  net  per- 
centage nutrient  content  of  all  primary  foods  over  the  whole  seven 
year  period.  From  this  line  it  is  seen  that,  after  making  all  due  de- 
ductions for  seed,  invisible  loss,  etc.,  the  net  percentage  of  protein 
in  the  primary  foods  was  5.5,  of  fat  2.6  and  of  carbohydrate  41.4, 
with  a  fuel  value  of  985  calories  to  the  pound.  It  should  be  under- 
stood that  these  percentages  are  net.  Besides  the  general  deduc- 
tions from  the  commodities  as  explained  above,  allowance  was 
made  in  calculating  the  nutrients  for  inedible  refuse  in  preparing 
the  foods  for  the  table.  Putting  all  the  nutrients  together  it 
appears  that  of  the  net  tonnage  of  primary  food  commodities 
produced  in  this  country  for  human  consumption  only  49.5  per  cent, 
has  direct  true  nutrient  value.  The  remaining  50.5  per  cent, 
represents  (a)  water,  (6)  inedible  refuse,  and  (c)  ash. 

The  relation  of  the  different  primary  food  commodities  to  the 
total  production  of  nutrients  will  be  discussed  in  a  later  chapter. 


CHAPTER  IV 

THE  SECONDARY  FOOD  PRODUCTION  OF  THE  UNITED 

STATES 

(Commodity  References  Nos.  36-48) 

In  this  chapter  will  be  considered  the  production  of  the  remain- 
ing materials  used  as  human  food  in  addition  to  the  primary  foods 
listed  in  Chapter  III.  Here  again  there  are  of  necessity  minor 
omissions,  and  in  some  cases  we  have  had  to  resort  to  estimates 
because  of  lack  of  statistics.  No  account  is  taken  of  the  production 
of  meats  through  game,  goats,  rabbits  or  horses.  None  of  these 
items  is  of  any  statistical  significance  in  the  nutrition  of  this  nation, 
though  in  certain  foreign  countries  each  of  them  assumes  some 
importance.  Here  it  would  be  impossible  to  include  these  items 
in  any  case  because  of  lack  of  information. 

Just  as  in  Chapter  III  it  will  be  necessary  to  give  a  detailed  ex- 
planation of  how  the  figures  on  each  item  were  obtained.  The 
reference  numbers  to  items  will  continue  serially  from  those  in 
Chapter  III. 

In  Table  11  are  given  data  as  to  the  domestic  production  of  the 
following  commodities : 

MEATS  AND  DERIVATIVE  PRODUCTS 

36.  Beef. — The  data  here  include  the  total  production  of  what 
is  technically  known  as  carcass  beef.  This  means  the  meat  and  fat 
of  the  dressed  carcass.  This  item  does  not  include  (a)  the  visceral 
fat,  from  which  oleo  oil  is  made  and  which  is  accounted  separately 
for  in  the  oleomargarine  and  in  the  oleo  oil  produced  for  export, 
or  (6)  the  edible  offal,  liver,  tongue,  etc. 

To  arrive  at  total  production  the  starting  point  was  the  statistics 
of  slaughter  of  cattle  under  federal  inspection,  published  by  the 
Bureau  of  Animal  Industry  of  the  U.  S.  Department  of  Agriculture. 
It  was  assumed  that  the  percentage  of  inspected  slaughter  to  the 
total  slaughter  in  the  whole  country  was  the  same  as  that  found 
at  the  last  census  (56.39  per  cent.)  for  all  years  up  to  1916-17. 
It  is  known  that  during  the  past  two  years  there  has  been  a  marked 

58 


SECONDAEY  FOOD  PRODUCTION  OF  THE  UNITED  STATES  59 

change  in  this  percentage.     After  careful  consideration  the  follow- 
ing estimates  were  made: 

Year  Percentage  of  inspected 

slaughter  to  total 

1916-17 63 

1917-18 72 

The  number  of  animals  slaughtered,  as  above  calculated,  was 
then  multiplied  by  the  average  live  weight  per  animal  for  the  same 
year,  as  determined  at  the  Chicago  packing  establishments.1 
This  gave  the  total  live  weight  slaughtered.  There  may  be  some 
criticism  of  using  Chicago  average  live  weights  rather  than  those 
from  some  other  point  or  points  but,  on  the  whole,  it  seemed  wisest 
to  use  the  Chicago  figures  for  the  reason  that  it  is  the  largest  market 
and,  over  a  period  of  years  such  as  we  are  here  dealing  with, 
probably  the  most  representative.  Having  arrived  at  total  live 
weight  figures  52.5  per  cent,  of  these  was  taken  as  representing 
dressed  weight. 

In  obtaining  the  nutritive  values  Atwater  and  Bryant's  (p.  28) 
figures  for  " Sides,  All  analyses"  were  used,  taking  the  "As  pur- 
chased" values,  which  as  already  explained  (p.  33)  make  allowance 
for  inedible  refuse  as  a  part  of  the  analysis. 

37.  Edible  Offal  from  Cattle. — In  obtaining  the  edible  offal  figures 
2.9  per  cent,  of  the  live  weight  as  given  under  Reference  No.  36  was 
taken  to  represent  the  production  of  these  products.  This  per- 
centage figure  was  calculated  from  data  reported  by  the  packers. 

To  obtain  the  nutritive  value  of  the  edible  offal  Atwater  and 
Bryant's  figures  for  the  following  organs  were  averaged:  brain, 
heart,  kidneys,  lungs,  marrow,  sweetbreads,  suet  and  tongue.  In 
making  the  average  each  organ  was  allowed  to  count  roughly  in 
proportion  to  its  weight.  The  final  weighted  average  analysis 
of  beef  offal  "as  purchased"  was  as  follows: 

Protein 16.0  per  cent. 

Fat 14 . 9  per  cent. 

Carbohydrate 1 . 0  per  cent. 

Calories 945  per  Ib. 

The  carbohydrate  is,  of  course,  glycogen  in  the  livers. 

1 1  wish  to  acknowledge  my  great  indebtedness  to  the  various  Chicago 
packers,  particularly  Armour  &  Co.,  for  furnishing  much  needed  data  on 
various  points  connected  with  this  analysis  of  meat  production.  For  many 
points  no  official  statistics  are  either  collected  or  published,  and  the  books  of 
the  packers  are  the  only  source  of  information. 


60  THE  NATION'S  FOOD 

38.  Veal. — In  principle  the  method  of  arriving  at  production 
figures  for  veal  was  the  same  as  that  used  for  beef.     Starting  with 
inspected  slaughter  the  census  percentage  of  33.46  per  cent,  in- 
spected to  total  slaughter  was  applied  for  all  years  up  to  1916-17. 
For  1916-17  a  percentage  of  45  was  assumed,  and  for  1917-18  a 
percentage  of  50.     The  number  of  animals  slaughtered,  as  above 
determined,  was  multiplied  by  the  average  Chicago  live  weight 
for  each  year.     The  percentage  of  dressed  weight  to  live  weight 
was  taken  at  62.11  per  cent.     The  analytical  figures  for  sides  as 
purchased  were  used. 

39.  Edible  Offal  from  Calves. — The  edible  offal  for  calves  was 
taken  at  5.23  per  cent,  of  the  live  weight  on  the  basis  of  packers' 
reports.     The  nutritive  values  of  the  offal  were  computed  on  the 
same  plan  as  that  employed  for  beef  edible  offal,,  with  the  following 
weighted  average  analytical  results : 

Protein ...    17 . 3  per  cent. 

Fat 6.1  per  cent. 

Carbohydrate 0.0  per  cent. 

Calories 576  per  Ib. 

40.  Pork  and  Lard. — Here  the  percentage  of  inspected  to  total 
slaughter  is  taken  for  all  years  at  58.86  per  cent,  there  being  no 
evidence  of  any  significant  change  in  this  respect  in  recent  years. 
The  average  percentage  of  dressed  weight  to  live  weight  is  taken 
at  71.97  per  cent,  for  all  years,  on  the  basis  of  packers'  reports. 
This  dressed  weight  percentage  includes  the  lard  produced  from  the 
carcass,  along  with  the  pork,  so  that  lard  is  not  set  down  as  a  sepa- 
rate item  in  Table  11.     The  analytical  figures  used  were  those  for 
"Side,   lard  and  other  fat  included  as  purchased"   (Atwater  & 
Bryant,  p.  39). 

41.  Edible   Offal  from  Hogs.— Packers'   reports  indicate   the 
edible  offal  to  be  5.559  per  cent,  of  the  live  weight.     This  figure  was 
accordingly  used.     For   the   analytical  constants  we  have  again 
made  a  weighted  average  of  the  organs  included,  with  the  following 
results: 

Protein 18 . 4  per  cent. 

Fat 8.8  per  cent. 

Carbohydrate ....  0.8  per  cent. 

Calories 732  per  Ib. 


SECONDARY  FOOD  PRODUCTION  OF  THE  UNITED  STATES  61 

42.  Mutton  and  Lamb. — Here  the  percentage  of  inspected  to 
total  slaughter  is  taken  at  76.95  for  all  years.     On  account  of  the 
inclusion  here  in  one  group  of  old  and  young  animals  it  was  thought 
desirable  to  get  the  dressed  weight  in  a  different  manner  than  in  the 
other  cases.     Through  the  kindness  of  Armour  &  Co.,  we  were  able 
to  get  average  absolute  dressed  weights  from  all  their  plants  and 
these  absolute  weights  were  applied  to  total  slaughter.     The  analy- 
tical figures  used  were  for  sides  as  purchased,  including  tallow. 

43.  Edible  Offal  from  Sheep  and  Lambs. — The  percentage  of 
edible  offal  here,  from  packers'  reports,  is  2.77  per  cent,  of  the  live 
weight.     The  weighted  average  analytical  constants  used  are: 

Protein 19.8  per  cent. 

Fat 8.9  per  cent. 

Carbohydrate 2 . 8  per  cent. 

Calories 796  per  Ib. 

44.  Oleomargarine. — The  statistics  on  the  production  of  oleo- 
margarine were  obtained  from  the  "  Annual  Report  of  the  Commis- 
sioner of  Internal  Revenue  for  the  Fiscal  Year  Ending  June  30, 
1917"  (p.  150)  for  all  years  up  to  1917-18.     The  production  for 
1917-18  was  estimated  on  the  basis  of  monthly  returns  from  the 
Commissioner  of  Internal  Revenue  through  April,  1918. 

As  already  explained  (p.  43  supra)  this  item  involves  some  nu- 
tritional duplication,  in  respect  of  the  vegetable  oils  which  oleomar- 
garine contains.  This  duplication  is  allowed  to  stand  in  order  to 
correct  in  the  total  for  the  omission  of  minor  vegetable  oils  from  the 
primary  foods. 

45.  Oleo  Oil  for  Export. — This  item  is  inserted  here  as  well  as 
in  the  export  table  on  the  following  reasoning.     Oleo  oil  is  made  from 
the  visceral  and  caul  fat  of  beef,  which  is  not  included  in  the  dressed 
weight  of  beef  in  Table  1 1 .     That  portion  of  the  oleo  oil  which  is 
domestically  consumed   is  used  in  making  oleomargarine  and  its 
production  is  accounted  for  in  Item  44  above.     But  if  we  did  not 
insert  here  the  oleo  oil  which  is  exported  as  such,  we  should  be  short 
on  the  production  side  of  the  ledger  by  just  that  amount.     It  is  not 
an  insignificant  item,  and  therefore  it  has  been  inserted  here.     The 
data  are  from  the  successive  numbers  of  the  Monthly  Summary  of 
Foreign  Commerce  issued  by  the  Department  of  Commerce.     The 
same  item  appears  unchanged  in  Table  37,  Chapter  VII,  among 
other  exports. 


62  THE  NATION'S  FOOD 

POULTRY  AND  EGGS 

46.  Poultry. — Unfortunately  there  are  no  annual  statistics  as 
to  either  amount  of  poultry  on  farms,  or  production  of  poultry. 
Consequently  we  have  had  to  estimate  this  item.  This  has  been 
done  after  consultation  with  the  Animal  Husbandry  Division  of 
the  Department  of  Agriculture.  The  best  that  can  be  done  is  an 
estimate  of  the  annual  production  of  all  sorts  of  poultry.  The 
values  given  are  arrived  at  partly  from  Census  figures  and  partly 
from  an  assumed  annual  increase,  accompanying  the  increasing 
population  of  the  country  and  the  steady  and  intensive  propaganda 
on  the  part  of  the  Department  of  Agriculture,  the  Agricultural 
Experiment  Stations,  and  the  Colleges  of  Agriculture  for  more  and 
better  poultry. 

An  average  live  weight  of  3  Ib.  per  head  is  assumed.  This 
seems  reasonable  when  it  is  remembered  that  the  total  includes 
everything  from  turkeys  and  geese  to  broiler  chicks. 

Because  of  the  heterogeneous  inclusiveness  of  the  item  the  ques- 
tion of  proper  analytical  factors  is  a  difficult  one.  It  has  been 
approached  from  the  general  angle  of  weighting  the  analyses  of 
Atwater  and  Bryant  for  the  different  sorts  of  poultry,  broiler  chicks, 
fowls,  turkeys,  etc.  in  roughly  the  proportion  that  the  specified 
kind  of  poultry  is  marketed,  and  then  taking  a  weighted  average 
analysis  to  apply  to  the  lump  production  figure.  In  determining 
the  weighting  factors  the  writer  has  ventured  to  allow  himself  to 
estimate  them  on  the  basis  of  his  own  fairly  long  and  intimate 
acquaintance  with  the  poultry  industry  in  this  country.  The 
refuse  percentage  in  preparing  poultry  for  the  table  is  large — from  20 
to  40  per  cent,  in  Atwater  and  Bryant's  computation.  This  ex- 
plains in  part  why  the  total  contribution  to  the  nutrition  of  the 
nation  by  poultry  is  so  comparatively  small. 

The  weighted  mean  analysis  used  in  calculating  nutrients  is 
as  follows: 

Protein. .  13.3  per  cent. 

Fat 9.3  per  cent. 

Calories. ...  639  per  Ib. 

47.  Eggs. — Again  annual  statistics  are  lacking,  and  an  estimate 
has  to  be  made  on  the  basis  of  Census  returns.  In  1909  the  Census 
estimated  the  number  of  eggs  produced  in  the  year  at  1,591,311,371 


SECONDARY   FOOD    PRODUCTION    OF   THE    UNITED    STATES    63 

dozen.  The  Animal  Husbandry  Division  of  the  Department  of 
Agriculture  is  of  the  opinion,  with  which  the  writer  agrees,  that 
owing  to  better  methods  of  husbandry  the  productivity  per  fowl 
has  been  rising  somewhat  since  1909.  They  suggest  that  in  recent 
years  an  annual  production  of  1,875,000,000  dozen  probably  repre- 
sents the  facts.  The  production  in  1917-18  was  unquestionably 
lower  than  in  the  previous  year,  due  to  high  prices  for  feed  on  the 
one  hand,  and  for  poultry  on  the  other  hand.  On  the  basis  of  the 
above  consideration  I  have  estimated  annual  production  figures  as 
shown  in  Table  11.  The  average  weight  of  eggs  was  taken  at  1.5 
Ib.  per  dozen. 

DAIRY  PRODUCTS 

48.  Dairy  Products  (as  Milk). — Under  this  rubric  are  included 
all  the  dairy  products,  milk,  butter,  cheese,  etc.  It  is  possible  to 
get  a  much  more  accurate  result  by  handling  the  matter  in  this  way 
than  would  be  the  case  if  one  attempted  to  separate  the  several  items. 
All  are  expressed  in  terms  of  milk. 

To  obtain  the  production  of  milk  it  is  assumed  that  each  cow, 
as  enumerated  each  year  under  the  rubric  " Dairy  Cows"  by  the 
Bureau  of  Crop  Estimates  of  the  Department  of  Agriculture, 
produces  on  the  average  154  Ib.  of  butter  fat  in  the  year.  This 
estimate  is  one  which  is  agreed  to  by  the  Dairy  Division  of  the 
Department  of  Agriculture  and  is  probably  very  close  to  the  truth. 
Multiplying  this  average  annual  production  by  the  number  of  dairy 
cows  gives  the  total  production  of  butter  fat.  It  is  next  assumed 
that  the  milk  will  average  to  test  3.6  per  cent.  fat.  This  estimate 
may  be  a  little  high,  but  it  cannot  be  far  from  the  fact.  This  leads 
to  an  average  milk  production  per  cow  of  4278  Ib.  per  year. 

As  to  the  nutritional  distribution  of  the  product  it  is  assumed 
that  96  per  cent,  of  the  fat  content  of  the  milk,  and  50  per  cent,  each 
of  the  protein  and  carbohydrate  content  go  to  human  food  uses. 
Of  the  remainder  it  is  assumed  that  3  per  cent,  of  the  total  fat  and 
40  per  cent,  each  of  the  total  protein  and  carbohydrate  contents 
go  to  animal  feed;  in  the  form  of  skim  milk,  butter  milk,  and  milk 
sucked  by  calves.  The  residue  (1  per  cent,  of  the  total  fat  content, 
and  10  per  cent,  each  of  protein  and  carbohydrate  contents)  is 
assumed  to  be  lost,  wasted,  and  used  for  non-food  industrial  purposes. 

The  conversion  factors,  by  which  commodities  in  units  given  are 


THE    NATION\S    FOOD 


converted  to  short  tons  of  protein,  fat  and  carbohydrate,  are  given 
in  Table  10.  Values  in  short  tons  obtained  by  the  application  of 
these  factors  are  converted  to  metric  tons  by  multiplying  by  0.9072. 

TABLE  10. — FACTORS  BY  WHICH  QUANTITIES  (IN  SPECIFIED  ORIGINAL  UNIT  OF 
MEASURE)  OF  THE  COMMODITIES  NAMED  ARE  TO  BE  MULTIPLIED  TO  GET 
THE  CONTAINED  AMOUNT  OF  PROTEIN,  FAT  AND  CARBOHYDRATE  IN 
SHORT  TONS  OF  2000  LB.     To  CONVERT  TO  METRIC  TONS  MUL- 
TIPLY EITHER  THE  RESULT  IN  SHORT  TONS,  OR  THE  FACTORS 
IN  THIS  TABLE,  BY  0.9072 


Reference 
No. 

Commodity 

Original 
specified 
unit  of 
measure 

To  short 
tons  of 
protein 

To  short 
tons  of 
fat 

To  short 
tons  of 
carbohy- 
drate 

F 

To  millions 
of  calories 

36 

Beef  

Ib. 

0.000076 

0.000077 

o 

0  .000935 

37 

Edible  offal  from  cattle 

Ib. 

0.000080 

0.000074 

0.000005 

0.000945 

38 

Veal 

Ib. 

0  000078 

0.000031 

o 

0  000555 

39 

Edible  offal  from  calves 

Ib. 

0.000087 

0.000031 

0 

0  .  000576 

40 

Pork  and  lard  

Ib. 

0.000041 

0.000274 

0 

0.002465 

41 

Edible  offal  from  hogs. 

„     Ib. 

0  .000092 

0.000044 

0.000004 

0.000945 

42 

Mutton  and  lamb  

Ib. 

0.000065 

0.000120 

0 

0.001255 

43 

Edible  offal  from  sheep 

Ib. 

0.000099 

0  .000044 

0.000014 

0.000796 

44 

Oleomargarine  

Ib. 

0.000006 

0.000415 

0 

0.003525 

45 

Oleo  oil  for  export  

Ib. 

0 

0.000500 

0 

0.004220 

46 

Poultry  

Ib. 

0.000067 

0.000046 

0 

0  .000639 

47 

Eggs  

doz. 

0  .000098 

0.000070 

0 

0.000953 

48 

Dairy  products  

Ib. 

0.000009 

0.000017 

0.000011 

0.000218 

SECONDARY  FOOD  PRODUCTION  OF  THE  UNITED  STATES  65 


In  Table  11  are  given  the  data  as  to  the  production  of  second- 
ary foods  in  the  United  States.  The  arrangement  of  the  table  is 
the  same  as  that  of  Table  7  for  the  production  of  primary  foods. 

TABLE   11. — SHOWING  THE   SECONDARY   FOOD   PRODUCTION  OF  THE  UNITED 
STATES  FROM  1911-12  TO  1917-18,  INCLUSIVE 


Reference 

\0 

Commodity 

13 

uS 

1911-12 

Production* 
in  original 
units 

Production* 
in  metric 
tons 

.si 

c  2 
•SS 

|a 

I 

q 
.S'c 
-^  1u 

Is 

Carbohydrate 
in  metric 
tons 

Calories 
(millions) 

36 
37 

38 
39 

40 
41 

42; 
43 

44 
45 

Meats  and  Derivative 
Products 
Beef 

lb. 

Ib. 
lb. 

lb. 
lb. 

lb. 
lb. 

lb. 
lb. 
lb. 

6,887,618,107 

380,458,888 
619,670,929 

51,771,226 
9,451,496,000 

734,109,000 
716,788,045 

41,011,650 
128,601,053 
426,467,124 

3,124,203 

172,575 
281,081 

23,483 
4,287,170 

332,990 
325,133 

18,603 
58,333 
57,365 

474,877 

27,612 
43,848 

4,039 
351,546 

61,270 
42,267 

3,683 
700 
0 

481,125 

25,541 
17,427 

1,409 
2,349,359 

29,303 
78,032 

1,637 
48,416 
57,365 

0 

1,725 
0 

0 
0 

2,664 
0 

521 
0 
0 

6,439,923 

359,534 
343,917 

29,820 
23,297,938 

537,368 
899,569 

32,645 
453,319 
533,691 

Edible    offal    from 
cattle  
Veal  
Edible    offal    from 
calves  
Pork  and  lard  
Edible    offal    from 
hogs     

Mutton  and  lamb  .  . 
Edible    offal    from 
sheep  and  lambs  .  . 
Oleomargarine  
Oleo  oil  for  export  .  . 

Sub-total  —  M  eats  .  .  . 

8,680,936 

1.009,842 

3,089,614 

4,910 

32,927,724 

46 
47 

Poultry  and  Eggs 
Poultry  

lb. 
doz. 

1,455,000,000 
1,671,000,000 

659,984 
1,136,940 

88,437 
148,560 

60,718 
106,114 

0 
0 

929,745 
1,592,463 

Eggs  

Sub-total  —  Poultry  .  . 

1,796,924 

236,997 

166,832 

0 

2,522,208 

48 

Dairy  Products 
Dairy  products  (as 
milk)  

lb. 

88,550,322,000 

40,166,160 

722,988 

1,365,643 

883,652 

19,303,970 

Grand    Total  —  All 
Secondary  Foods 

50,644,020 

1,969,827 

4,622,089 

888,562 

54,753,902 

Excluding  deductions  as  per  text. 


66 


THE  NATION'S  FOOD 

TABLE  11 — Continued 


t 

Commodity 

It 

1912-13 

Production* 
in  original 
units 

• 

las 
£-a° 

Protein  in 
metric  tons 

Fat  in 
metric  tons 

Carbohydrate 
in  metric 
tons 

"11 

Jg 

38 
39 

40 
41 

42 
43 

44 
45 

A/eofc  and  Derivative 
Products 
Beef    

Ib. 

Ib. 
Ib. 

Ib. 
Ib. 

Ib. 
Ib. 

Ib. 
Ib. 
Ib. 

6,583,363,871 

363,652,460 
559,183,116 

46,717,692 
9,217,655,000 

715,791,450 
763,667,143 

42,734,507 
145,227,862 
92,849,757 

2,986,194 

164,952 
253,644 

21,191 
4,181,101 

324,681 
346,397 

19,384 
65,875 
42,116 

453,900 

26,392 
39,568 

3,645 
342,849 

59,741 
45,031 

3,838 
790 
0 

459,872 

24,412 
15,726 

1,272 
2,291,233 

28,572 
83,135 

1,706 
54,676 
42,116 

0 

1,649 
0 

0 
0 

2,597 
0 

542 
0 
0 

6,155,445 

343,652 
310,347 

26,909 
22,721,520 

523,959 
958,402 

34,017 
511,928 
391,826 

Edible    offal    from 
cattle 

Veal                

Edible    offal    from 

Pork  and  lard      .  .  . 

Edible    offal    from 
hogs     

Mutton  and  lamb  .  . 
Edible    offal    from 
sheep  and  lambs  .  . 
Oleomargarine  
Oleo  oil  for  export.  . 

Sub-total  —  Meats    , 

8,405,535 

975,754 

3,002,720 

4,788 

31,978,005 

46 
47 

Poultry  and  Eggs 
Poultry 

Ib. 
doz. 

1,467,000,000 
1,711,000,000 

665,427 
1,164,156 

89,167 
152,116 

61,219 
108,654 

0 
0 

937,413 
1,630,583 

Eggs 

Sub-total  —  Poultry 

1,829,583 

241,283 

169,873 

0 

2,567,996 

48 

Dairy  Products 
Dairy  products  (as 

milk)          

Ib. 

87,686,166,000 

39,774,182 

715,932 

1,352,316 

875,028 

19,115,584 

Or  and   Total—  All 
Secondary  Foods  . 

50,009,300 

1,932,969 

4,524,909 

879,816 

53,661,585 

*  Excluding  deductions  as  per  text. 


SECONDARY  FOOD  PRODUCTION  OF  THE  UNITED  STATES  67 

TABLE  11 — Continued 


Reference 
No. 

Commodity 

is 

1913-14 

Production* 
in  original 
'units 

* 
fl  o 

|l! 

Protein  in 
metric  tons 

Fat  in 
metric  tons 

Carbohydrate 
in  metric 
tons 

Calories 
(millions) 

36 
37 

38 
39 

40 
41 

42 
43 

44 
45 

Meats  and  Derivative 
Products 
Beef         

Ib. 

Ib. 
Ib. 

Ib. 
Ib. 

Ib. 
Ib. 

Ib. 
Ib. 
Ib. 

6,316,536,258 

348,913,413 
473,500,760 

39,559,238 
8,808,943,000 

684,123,930 
753,377,467 

42,158,679 
144,021,276 
97,017,065 

2,865,162 

158,266 
214,779 

17,944 
3,995,710 

310,317 
341,730 

19,123 
65,328 
44,007 

435,503 

25,322 
33,505 

3,086 
327,647 

57,098 
44,425 

3,787 
784 
0 

441,233 

23,424 
13,317 

1,077 
2,189,639 

27,307 
82,014 

1,683 
54,222 
44,007 

0 

1,583 
0 

0 
0 

2,482 
0 

535 

o 

0 

5,905,961 

329,723 
262,793 

22,786 
21,714,044 

500,779 
945,489 

33,558 
507,675 
409,412 

Edible    offal    from 
cattle  

Veal  
Edible    offal    from 
calves 

Pork  and  lard 

Edible    offal    from 
hogs  

Mutton  and  lamb  . 
Edible    offal    from 
sheep  and  lambs.. 
Oleomargarine  
Oleo  oil  for  export.  . 

Sub-total  —  •  Meats 

8,032,366 

931,157 

2,877,923  !     4,600 

30,632,220 

46 
47 

Poultry  and  Eggs 
Poultry  

Ib. 
dot. 

1,479,000,000 
1,752,000,000 

670,870 
1,192,052 

89,896 
155,761 

61,720 
111,258 

0 
0 

945,081 
1,669,656 

Eggs 

Sub-total  —  Poultry 

1,862,922 

245,657 

172,978 

0 

2,614,737 

48 

Dairy  Products 
Dairy  products  (as 
milk) 

Ib. 

88,712,886,000 

40,239,899 

724,315 

1,368,150 

885,274 

19,339,409 

Grand    Total  —  All 

50,135,187 

1,901,129 

4,419,051 

889,874 

52,586,366 

*  Excluding  deductions  as  per  text. 


(is 


'THE  NATION'S  FOOD 

TABLE  11 — Continued 


Reference 
No. 

Commodity 

If 

o3 

1914-15 

Production  * 
in  original 
units 

Production* 
in  metric 
tons 

Protein  in 
metric  tons 

in 

o 
S'C 
'^» 

I6 

Carbohydrate 
in  metric 
tons 

Calories 
(millions) 

36 
37 

38 
39 

40 
41 

42 
43 

44 
45 

Meats  and  Derivative 
Products 
Beef                 

Ib. 

Ib. 
Ib. 

Ib. 
Ib. 

Ib. 
Ib. 

Ib. 
Ib. 
Ib. 

6,634,677,630 

366,486,949 
444,592,696 

37,144,092 
10,192,035,000 

791,638,070 
649,592,567 

36,350,932 
145,810,048 
80,481,946 

3,009,470 

166,237 
201,666 

16,843 
4,623,076 

359,085 
294,653 

16,489 
66,139 
36,506 

457,437 

26,598 
31,460 

2,898 
379,090 

66,072 
38,305 

3,265 
794 
0 

463,456 

24,603 
12,503 

1,011 
2,533,435 

31,599 
70,716 

1,451 

54,895 
36,506 

0 

1,662 
0 

0 
0 

2,873 
0 

462 
0 
0 

6,203,424 

346,330 
246,749 

21,395 
25,123,366 

579,479 
815,239 

28,935 
513,980 
339,634 

Edible    offal    from 
cattle 

Veal 

Edible    offal    from 
calves  

Pork  and  lard 

Edible    offal    from 
hogs  
Mutton  and  lamb  .  . 
Edible    offal    from 
sheep  and  lambs  .  . 
Oleomargarine  
Oleo  oil  for  export  .  . 

Sub-total  —  Meats  .  . 

8,790,169 

1,005,919 

3,230,175 

4,997 

34,218,531 

46 

47 

Poultry  and  Eggs 
Poultry.  .  .  . 

Ib. 
do*. 

1,491,000,000 
1,793,000,000 

676,313 
1,219,948 

90,626 
159,406 

62,221 
113,861 

0 
0 

952,749 
1,708,729 

Eggs  

Sub-total  —  Poultry  .  . 

1,896,261 

250,032 

176,082 

0 

2,661,478 

48 

Dairy  Products 
Dairy  products  (as 
milk)  

Ib. 

90,958,836,000 

41,258,655 

742,653 

1,402,788 

907,686 

19,829,026 

Grand    Total—  All 
Secondary  Foods  .  .  . 

51,945,085 

1,998,604 

4,809,045 

912,683 

56,709,035 

'Excluding  deductions  as  per  text. 


SECONDARY    FOOD    PRODUCTION    OF   THE    UNITED    STATES         69 
TABLE  11 — Continued 


Reference  1 
No. 

Commodity 

* 

1915-16 

Production  * 
in  original 
units 

Production* 
in  metric 
tons 

Protein  in 
metric  tons 

a 
d*G 

£•5 

Is 

Carbohydrate 
in  metric 
tons 

Calories 
(millions) 

36 
37 

38 
39 

40 
41 

42 
43 

44 
45 

Meats  and  Derivative 
Products 
Beef                  

lb. 

Ib. 
lb. 

lb. 
lb. 

lb. 
lb. 

lb. 
lb. 
lb. 

6,944,361,254 

383,593,266 
510,076,031 

42,614,976 
10,392,366,000 

3,149,941 

173,997 
231,369 

19,330 
4,713,946 

478,788 

27,839 
36,093 

3,325 
386,542 

67,370 
36,396 

3,102 
830 
0 

485,089 

25,751 
14,344 

1,159 
2,583,231 

32,221 
67,194 

1,379 
57,418 
46,560 

0 

1,740 
0 

0 
0 

2,929 
0 

439 

0 
0 

6,492.978 

362,496 
283,092 

24,546 
25,617,182 

590,869 
774,629 

27,494 
537,597 
433,166 

Edible    offal    from 
cattle  
Veal  
Edible     offal    from 

Pork  and  lard  
Edible    offal    from 

807,198,060 
617,234,024 

34,540,155 
152,509,913 
102,645,914 

366,143 
279,975 

15,667 
69,178 
46,560 

Mutton  and  lamb  .  . 
Edible    offal    from 
sheep  and  lambs  .  . 
Oleomargarine  
Oleo  oil  for  export.  . 

Sub-total  —  Meats 

9,066,106 

1,040,285 

3,314,346 

5,108 

35,144,049 

46 
47 

Poultry  and  Eggs 
Poultry 

lb. 
doz. 

1,500,000,000 
1,834,000,000 

680,395 
1,247,844 

91,173 
163,051 

62,596 
116,465 

0 
0 

958,500 
1,747,802 

Eees 

Sub-total  —  Poultry 

- 

1,928,239 

254,224 

179,061 

0 

2,706,302 

48 

Dairy  Products 
Dairy  products  (as 
milk) 

lb. 

94,578,024,000 

42,900,308 

772,202 

1,458,604 

943,802 

20,618,009 

Grand    Total—  All 

53,894,653 

2,066,711 

4,952,011 

948,910 

58,468,360 

Excluding  deductions  as  per  text. 


70 


THE    NATION  S    FOOD 
TABLE  11 — Continued 


fe 

Commodity 

la 

1" 

1916-17 

Production* 
in  original 
units 

* 

Protein  in 
metric  tons 

Fat  in 
metric  tons 

Carbohydrate 
in  metric 
tons 

Calories 
(millions) 

36 
37 

38 
39 

40 
41 

42 
43 

44 
45 

Meats  and  Derivative 
Products 
Beef       

ib. 

lb. 
Ib. 

lb. 
lb. 

lb. 
lb. 

lb. 
lb. 
lb. 

7,504,745,792 

414,547,862 
507,256,600 

42,379,432 
10,272,227,000 

797,866,670 
570,515,570 

31,976,181 
233,170,111 
67,113,421 

3,404,130 

188,038 
230,090 

19,223 
4,659,451 

361,910 
258,784 

14,504 
105,765 
30,442 

517,426 

30,086 
35,894 

3,307 
382,073 

66,591 
33,642 

2,872 
1,269 
0 

524,233 

27,830 
14,266 

1,153 
2,553,368 

31,848 
62,108 

1,276 
87,785 
30,442 

0 

1,881 
0 

0 
0 

2,895 
0 

406 
0 
0 

7,016,937 

391,748 

281,527 

24,411 
25,321,040 

584,038 
715,997 

25,453 
821,925 
283,219 

Edible    offal    from 
cattle 

Veal                  .    ... 

Edible    offal    from 

Pork  and  lard  
Edible    offal    from 
hogs  

Mutton  and  lamb  .  . 
Edible    offal    from 
sheep  and  lambs  .  . 
Oleomargarine  
Oleo  oil  for  export  .  . 

Sub-total  —  Meats 

9,272,337 

1,073,160 

3,334,309 

5,182 

35,466,295 

46 
47 

Poultry  and  Eggs 
Poultry 

lb. 
doz. 

1,485,000,000 
1,875,000,000 

673,592 
1,275,741 

90,261 
166,696 

61,970 
119,069 

0 
0 

948,915 

1,786,875 

Em 

Sub-total  —  Poultry 

1,949,333 

256,957 

181,039 

0 

2,735,790 

48 

Dairy  Products 
Dairy  products  (as 
milk)          ,        , 

lb. 

97,940,532,000 

44,425,531 

799,656 

1,510,461 

977,358 

21,351,036 

Grand    Total—  All 
Secondary  Foods 

55,647,201 

2,129,773 

5,025,809 

982,540 

59,553,121 

'  Excluding  deductions  as  per  text. 


SECONDARY  FOOD  PRODUCTION  OF  THE  UNITED  STATES 


71 


TABLE  11  —  Continued 


Reference 
No. 

Commodity 

is 

1917-18 

Production  * 
in  original 
units 

Production* 
in  metric 
tons 

Protein  in 
metric  tons 

| 

a 
fl'C 

P 

Carbohydrate 
in  metric 
tons 

t! 

36 
37 

38 
39 

40 
41 

42 
43 

44 
45 

Meats  and  Derivative 
Products 
Beef                     .... 

lb. 

Ib. 
lb. 

lb. 
lb. 

lb. 
lb. 

lb. 
lb. 
lb. 

7,395,267,011 

408,500,463 
614,442,700 
51,334,426 

10,146,043,000 

788,055,840 
442,290,091 

24,750,373 
338,487,893 
56,648,102 

3,354,471 

185,295 
278,709 
23,285 

4,602,215 

357,460 
200,621 

11,227 
153,537 
25,695 

509,877 

29,647 
43,479 
4,005 

377,380 

65,772 
26,081 

2,223 
1,843 
0 

516,587 

27,423 
17,280 
1,397 

2,522,003 

31,456 
48,149 

988 
127,435 
25,695 

0 

1,853 
0 
0 

0 

2,859 
0 

315 
0 
0 

6,914,575 

386,033 
341,016 
29,569 

25,009,996 

576,857 
555,074 

19,701 
1,193,170 
239,055 

Edible    offal    from 
cattle  

Veal  
Edible    offal    from 
calves  

Pork  and  lard  
Edible    offal    from 
hogs     .  .         

Mutton  and  lamb  .  . 
Edible     offal    from 
sheep  and  lambs  .  . 
Oleomargarine  
Oleo  oil  for  export  .  . 

Sub-total  —  Meats 

9,192,515 

1,060,307 

3,318,413 

5,027 

35,265,046 

46 
47 

Poultry  and  Eggs 
Poultry 

lb. 
doi. 

1,470,000,000 
1,800,000,000 

666,788 
1,224,711 

89,349 
160,028 

61,344 
114,306 

0 
0 

939,330 
1,715,400 

Ejres 

Sub-total  —  Poultry 

1,891,499 

249,377 

175,650 

0 

2,654,730 

48 

Dairy  Products 
Dairy  products  (as 
milk) 

lb. 

99,608,952,000 

45,182,322 

813,279 

1,536,192 

994,006 

21,714,752 

Grand    Total—  All 
Secondary  Foods 

56,266.336 

. 

2,122,963 

5,030,255 

999,033 

59,634,528 

'  Excluding  deductions  as  per  text. 


72 


THE  NATION'S  FOOD 


Since  at  this  point  we  are  concerned  only  with  the  presentation 
of  basic  data,  detailed  discussion  of  the  results  set  forth  in  Table  11 
will  be  deferred  to  a  later  chapter.  Before  passing  to  the  next  phase 
of  the  subject,  however,  it  is  of  interest  to  compare  the  total  sec- 
ondary  food  production  in  the  successive  years  covered.  This  is 
done  in  Table  12  and  in  Fig.  4. 

TABLE  12. — SUMMARY  OF  PRODUCTION  OF  SECONDARY  FOODS 
(Metric  Ton) 


Year 

Total  of  all 
secondary 
foods  as 

Protein  in 
secondary 
foods 

Fat  in 
secondary 
foods 

Carbohy- 
drate in 
secondary 

Calories 
(millions) 
in  secondary 

fnnH<* 

commodity 

foods 

IOOQS 

1911-12 

50,644,020 

1,969,827 

4,622,089 

888,562 

54,753,902 

1912-13 

50,009,300 

1,932,969 

4,524,909 

879,816 

53,661,585 

1913-14 

50,135,187 

1,901,129 

4,419,051 

889,874 

52,586,366 

1914-15 

51,945,085 

1,998,604 

4,809,045 

912,683 

56,709,035 

1915-16 

53,894,653 

2,066,711 

4,952,011 

948,910 

58,468,360 

1916-17 

55,647,201 

2,129,773 

5,025,809 

982,540 

59,553,121 

1917-18 

56,266,336 

2,122,963 

5,030,255 

999,033 

59,634,528 

Total  for  7  years  

368,541,782 

14,121,976 

33,383,169 

6,501,418 

395,366,897 

Average      per      year, 

whole  period  

52,648,826 

2,017,425 

4,769,024 

928,774 

56,480,985 

Average    per    year,    3 

prewar  years 

50,262,836 

1,934,642 

4,522,016 

886,084 

53,667,284 

Per  cent,  nutrients  to 

total  (whole  period) 

and  calories  per  lb..  . 



3.8 

9.1 

1.8 

487 

The  data  of  Table  12  are  shown  graphically  in  Fig.  4.  They 
are  reduced  in  Table  13  to  relative  figures  by  taking  the  average 
of  the  whole  period  for  each  column  as  100  and  reducing  each  year 
to  that  base. 

TABLE  13. — RELATIVE  CHANGES  IN  PRODUCTION  OF  SECONDARY  FOODS 
(Seven  Year  Average  =  100) 


Year 

All  secondary 
foods  as 
commodity 

Protein  in 
secondary 
foods 

Fat  in 
secondary 
foods 

Carbohydrate 
in  secondary 
foods 

Calories  in 
secondary 
foods 

1911-12 

96 

98 

97 

96 

97 

1912-13 

95 

96 

95 

95 

95 

1913-14 

95 

94 

93 

96 

93 

1914-15 

99 

99 

101 

98 

100 

1915-16 

102 

102 

104 

102 

104 

1916-17 

106 

106 

105 

106 

105 

1917-18 

107 

105 

105 

108 

106 

SECONDARY  FOOD  PRODUCTION  OF  THE  UNITED  STATES    73 


It  is  evident  that  the  production  of  secondary  foods  is  a  more 
stable  matter  than  the  production  of  primary  foods.  The  maximum 
fluctuation  in  the  relative  figures  of  Table  13  amounts  to  only 
12  or  13  points  in  any  nutrient  or  the  total  production.  This  would, 
on  the  whole,  be  expected  because  of  the  fact  that  animal  produc- 


FIG.  4. — Showing  the  course  of  production  of  secondary  food  materials  since 
1911.  Solid  line  denotes  total  secondary  food  production;  dash  line,  protein  con- 
tent of  secondary  foods;  dot  line,  fat  content  of  secondary  foods;  dash-dot  line, 
carbohydrate  content  of  secondary  foods. 

tion  operates  from  a  base  which  is  much  more  nearly  perennial 
than  crop  production  and  is  also  less  influenced  by  small  environmen- 
tal changes.  The  growth  and  production  of  a  herd  of  cattle  or  hogs 
is  less  affected  by  unfavorable  weather  conditions  in  a  particular 
season  than  is  a  crop  of  wheat,  for  example. 

A  second  point  which  strikes  one  at  once  in  comparing  secondary 


74  THE  NATION'S  FOOD 

with  primary  food  production  is  that,  during  the  period  of  time 
here  under  discussion,  the  maximum  productivity  is  attained  in 
different  years  in  the  two  cases.  The  maximum  of  gross  production 
of  secondary  foods  is  reached  in  the  last  year  of  the  period,  1917-18. 
The  same  is  also  true  of  all  the  separate  nutrients  except  protein, 
which  falls  in  1917-18  a  little  behind  the  1916-17  production. 
The  maximum  primary  production  was,  as  we  have  seen  earlier,  in 
1915-16. 

The  last  line  of  Table  12  shows  that  of  the  368,541,782  metric 
tons  of  secondary  foods  produced  in  the  seven  years,  which  amount  is 
the  residue  after  all  necessary  deductions,  3.8  per  cent,  net  was 
protein  available  for  human  nutrition,  9.1  per  cent,  fat  and  1.8 
per  cent,  carbohydrate.  Or,  put  it  another  way,  all  the  net  nutrients 
in  secondary  foods,  after  allowing  for  inedible  refuse,  amount  to 
but  14.7  per  cent,  of  the  total  net  tonnage  of  such  foods.  The 
remaining  85.3  per  cent,  represents  (a)  water,  (6)  inedible  refuse 
and  (c)  ash.  These  figures,  in  comparison  with  the  similar  ones 
for  primary  foods  given  in  the  preceding  chapter,  show  at  once 
how  different  in  a  physiological  sense  the  secondary  foods  are  from 
the  primary.  The  great  outstanding  function  of  the  secondary 
foods  is  to  supply  fat  in  a  form  relished  by  human  beings.  Further 
of  course  these  foods  play  an  important  role  in  supplying  body 
building  protein  and  vitamines. 


CHAPTER  V 
TOTAL  HUMAN  FOOD  PRODUCTION] 

Having  now  completed  the  survey  of  the  production  of  primary 
and  secondary  food  materials  separately,  it  is  desirable  to  combine 
the  two  and  put  the  material  in  such  form  as  to  make  possible 
certain  general  conclusions  regarding  the  total  production  of  human 
food  in  this  country.  At  the  outstart  it  needs  to  be  again  made 
clear  exactly  what  the  figures  signify.  As  explained  in  the  text 
of  Chapters  III  and  IV,  in  detail,  the  total  production  in  metric 
tons  means,  in  case  of  each  commodity,  the  net  production  of  that 
commodity  available  for  human  food,  after  deductions  for  seed, 
spoilage,  animal  feeding,  industrial  uses,  etc.  The  nutrient  pro- 
duction figures  show,  for  each  commodity,  the  net  amount  of  protein, 
carbohydrate,  fat,  and  calories,  which  can  be  got  as  human  nutrients 
out  of  the  total  produced,  after  allowing  for  the  inedible  refuse  which 
was  still  included  in  the  total  commodity  production  figures,  even 
after  the  general  deductions  described  above  had  been  made. 

It  will  be  of  interest  to  consider  first  the  results  in  the  mass. 
Table  14,  which  is  a  combination  of  Tables  8  and  12,  shows  the  total 
production  of  human  food  in  each  year  covered  in  this  study  and 
the  percentage  contribution  of  primary  and  secondary  foods  to 
this  total. 

The  total  production  of  human  food  within  the  period  under 
consideration  increased  rather  steadily  to  a  maximum  point  in 
1915-16  and  then  fell  off  in  the  last  two  years.  The  same  course 
was  true  of  protein,  carbohydrate  and  calories.  The  fat  production 
followed  a  different  line,  reaching  a  maximum  in  1917-18. 

Comparing  the  four  war  years  with  the  three  prewar  years,  it 
is  seen  that  the  average  annual  production  had  been  definitely 
greater  in  the  war  period.  The  absolute  and  percentage  amounts 
of  the  increase  are  shown  in  Table  15. 

75 


76 


THE    NATION  S    FOOD 


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2 

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calories  per  Ib  

TOTAL    HUMAN    FOOD    PRODUCTION 


77 


TABLE  15. — EXCESS  OF  AVERAGE  ANNUAL  HUMAN  FOOD  PRODUCTION  DURING 

WAR  PERIOD 


Item 

Excess  of  annual  average 
war  production  over  prewar 

Per  cent, 
increase 

Total  human  food  

8,073,070  metric  tons 

+  9.43 

Protein                                    

393,551  metric  tons 

+  10  21 

Fat 

484,474  metric  tons 

+  8xS7 

Carbohydrate 

1,846  990  metric  tons 

+12  08 

Calories                         

13,698,295  millions 

+  10  59 

FIG.  5. — Diagram  showing  relative  increase  in  average  annual  human  food 
production  in  the  war  years  as  compared  with  prewar.  The  prewar  annual  aver- 
age is  taken  as  100  per  cent,  (black  bar)  and  the  war  annual  average  is  shown  as  a 
cross  hatched  bar. 

The  greatest  average  annual  increase  is  in  carbohydrate,  then 
follow  calories  and  protein  close  together.     Fat  production  shows 


78 


THE  NATION'S  FOOD 


the  smallest  relative  increase  over  prewar  conditions.  In  general 
the  war  years  show  about  10  per  cent,  increase  in  production  of 
human  food  over  the  prewar.  This  result  is  shown  graphically  in 

Fig.  5. 

This  increase  in  production  of  food  in  the  United  States  during 
the  four  war  years  is  the  result  of  two  circumstances :  first,  favorable 
crop  conditions  in  the  first  two  years  of  the  war,  and  second,  heavy 
export  demand  with  associated  high  prices,  which  led  the  farmer 
to  plant  large  acreages.  That  the  second  of  these  factors  alone  will 
not  suffice  to  bring  about  increased  production,  unless  the  first  is 
present,  is  shown  by  the  conditions  in  1917-18,  when  the  production 
fell  off  badly  in  the  face  of  the  highest  prices  known  for  many  years 
for  farm  products. 

It  is  instructive  in  this  connection  to  compare  1917-18,  our 
first  year  in  the  war  as  a  combatant,  with  the  three  preceding  war 
years.  Owing  to  the  fact  that  this  country  was  actively  involved 
and  that  furthermore  the  need  on  the  part  of  the  Allies  for  food 
from  America  was  greater  than  in  any  prewar  year  of  the  war,  there 
was  every  incentive  to  an  increased  production.  But  the  fact  is 
that  production  in  1917-18  fell  distinctly  below  the  average  of  the 
three  preceding  years  1914-15  to  1916-17,  inclusive,  for  all  items 
except  fat.  This  is  shown  in  Table  16. 

TABLE  16. — TOTAL  FOOD  PRODUCTION  IN  1917-18  AS  COMPARED  WITH  THE 
THREE  NEXT  PRECEDING  YEARS 


Item 

Change  in  1917-18  prpduc- 
tion  as  compared  with 
average  of  3  preceding  years 

Per  cent, 
increase  or 
decrease 

Total  human  food 

—    692,941  metric  tons 

—  0  74 

Protein  . 

—    214  794  metric  tons 

-4  99 

Fat  

+    141,460  metric  tons 

+2  39 

Carbohydrate  

—  1,669,361  metric  tons 

—  9  51 

Calories  

—  6  407  392  millions 

—  4  43 

The  results  in  this  table  are  extremely  interesting  from  a  nutri- 
tional standpoint.  It  appears  that  while  the  gross  total  production 
of  food  in  our  first  year  in  the  war  was  only  insignificantly  smaller 
(0.8  per  cent.)  than  the  average  of  the  three  preceding  war  years, 
we  were  short  5  per  cent,  in  protein,  and  nearly  10  per  cent,  in 
carbohydrate.  In  total  calories  we  were  4.5  per  cent,  short.  Only 


TOTAL    HUMAN    FOOD    PRODUCTION  79 

in  fat  was  the  1917-18  human  food  production  as  great  as  in  the 
three  preceding  years,  and  there  the  excess  was  only  2.4  per  cent. 
Following  the  lean  year  1916-17,  which  depleted  all  reserves  nearly 
to  the  vanishing  point,  it  is  clear  that  during  our  first  year  in  the 
war  our  food  problem  was  a  real  one.  Only  by  a  reduced  domestic 
consumption  and  the  most  widespread  and  rigid  conservation  could 
there  be  any  hope  of  meeting  a  normal  export  program.  In  later 
chapters  the  facts  regarding  consumption  and  export  will  be 
presented. 

The  next  point  to  which  attention  may  be  turned  is  the  propor- 
tionate contribution  of  primary  and  secondary  foods  to  the  total 
nutritional  production.  Taking  the  whole  seven  year  period  to- 
gether it  is  seen  that  while  only  42  per  cent,  of  the  total  tonnage  of 
human  food  production  is  primary  and  58  per  cent,  secondary, 
51  per  cent,  of  the  protein,  94  per  cent,  of  carbohydrates  and  59 
per  cent,  of  the  fuel  value  come  from  the  primary  foods,  which  are 
of  course  chiefly  of  plant  origin.  The  secondary  or  animal  foods 
make  their  large  contribution  in  fat,  furnishing  83  per  cent,  of  the 
total.  Protein  for  human  food  is  produced  about  equally  from 
plant  and  animal  sources.  If  we  put  fish,  here  classed  as  a  primary 
food  source  because  no  feed  is  expended  in  its  production,  with  the 
other  animal  foods  the  protein  balance  in  production  would  be 
thrown  definitely  to  the  animal  side. 

Altogether  Table  14  is  an  impressive  object  lesson  to  those 
tending  to  belittle  the  importance  of  foods  of  animal  origin  in  the 
national  nutrition.  Any  source  which  contributes,  in  fact,  about 
half  the  protein  and  half  the  calories,  and  nearly  85  per  cent,  of 
the  fat  produced  in  the  country,  cannot  safely  be  treated  in  a  step- 
motherly manner,  if  the  proper  nutrition  of  the  nation  is  to  be 
maintained.  Furthermore  these  facts  would  appear  to  give  little 
comfort  to  the  vegetarian  cult.  The  United  States  is  a  reasonably 
healthy  nation,  as  populations  go.  This  condition  of  health  is 
maintained  on  a  diet  in  which  animal  products  contribute  very 
substantial  amounts,  as  has  been  seen. 

The  figures  of  Table  14  also  demonstrate  in  a  striking  manner 
what  a  vast  quantity  of  raw  materials  has  to  be  grown  to  yield  a 
sufficient  amount  of  nutrients.  Summing  the  percentages  of  the 
last  line  of  Table  14  it  is  seen  that  only  29.0  per  cent,  of  the  total 
tonnage  of  human  food  materials  produced  is  net  nutrients.  The 
remaining  71.0  per  cent,  of  the  total  tonnage  is  made  up  of  water, 


gQ  THE  NATION'S  FOOD 

ash,  and  inedible  refuse.  What  this  means  may  be  made  clear 
by  a  comparison.  Suppose  one  found  that  71.0  per  cent,  of  his 
winter's  coal  supply  was  slate  and  stones  which  would  not  burn, 
and  only  29.0  per  cent,  was  real  coal  which  would  burn.  That  situa- 
tion would  exactly  parallel  that  of  the  material  used  to  stoke  the 
human  furnace.  These  facts  are  shown  graphically  in  Fig.  6, 
in  such  way  as  to  show  the  net  nutrients  and  wastage  in  the  total 
and  in  primary  and  secondary  human  foods. 


FIG.  6. — Diagram  based  on  Table  14  to  show  graphically  the  net  nutrients  in 
human  food,  of  primary  and  secondary  origin.  Cross-hatched  areas  represent  pri- 
mary foods,  and  stippled  areas  secondary  foods. 

The  next  point  to  which  attention  may  be  turned  is  that  of  the 
relation  of  production  to  population.  Many  years  ago  Malthus 
argued  that  population  always  tends  to  outrun  subsistence.  It  is 
of  course  clear  at  once  that  in  a  food-exporting  country  like  the 
United  States  subsistence  is  still  far  ahead  of  population,  but  it  is 
desirable  to  set  forth  here  the  facts  as  to  per  capita  production 
during  the  period  covered  by  the  study. 

The  population  of  continental  United  States,  as  estimated  by  the 
Bureau  of  the  Census  for  January  1  of  each  year  (the  mid-point  of 
the  fiscal  years  used  in  this  study)  is  shown  in  Table  17. 


TOTAL   HUMAN   FOOD    PRODUCTION 
TABLE  17. — POPULATION  OF  CONTINENTAL  UNITED  STATES 


81 


Year 

Population,  January  1 

1912 

94,736,339 

1913 

96,354,333 

1914 

97,972,327 

1915 

99,590,321 

1916 

101,208,315 

1917 

102,826,309 

1918 

104,444,303 

Table  18  shows  the  total  per  capita  production  of  human  food 
materials  in  the  successive  years.  It  must  be  clearly  remembered 
that  these  are  gross  production  figures,  not  consumption  statistics. 
Those  will  be  presented  later. 

TABLE  18. — HUMAN  FOOD  PRODUCTION  PER  CAPITA  PER  YEAR  IN  THE  UNITED 

STATES 


Year 

Foods  as 
commodi- 
ties per 
capita,  kg. 

Protein 
per 
capita, 
kg. 

Fat  per 
capita,  kg. 

Carbohy- 
drate per 
capita, 
kg. 

Total 
nutrients 
per  capita, 
kg. 

Calories 
per  capita 
(millions) 

1911-12 

875.4 

39.0 

58.8 

147.8 

245.6 

1.3130 

1912-13 

913.1 

40.9 

56.5 

164.4 

261.8 

.3680 

1913-14 

877.5 

40.2 

54.8 

163.5 

258.5 

.3453 

1914-15 

946.9 

43.4 

59.3 

180.5 

283.2 

.4702 

1915-16 

974.4 

46.2 

58.0 

197.7 

301.9 

.5407 

1916-17 

862.7 

38.0 

57.9 

142.6 

238.5 

.2795 

1917-18 

892.2 

39.1 

57.9 

152.0 

249.0 

.3235 

Annual  average 

whole  period  

906.1 

41.0 

57.6 

164.1 

262.7 

1.3773 

Annual  average 
3  prewar  years  .  .  . 

888.7 

40.0 

56.7 

158.6 

255.3 

1.3423 

Annual  average 

war  period  

918.5 

41.6 

58.3 

167.9 

267.8 

1.4021 

It  is  evident  from  this  table  that  there  is  as  yet  no  occasion  for 
worry  along  Malthusian  lines  in  this  country,  so  far  as  subsistence 
is  concerned.  Not  only  do  we  produce  more  food  than  we  consume, 
but  there  is  no  definite  falling  off  in  the  ratio  between  subsistence 


82 


THE    NATION  S    FOOD 


produced  and  population.  There  were  more  total  nutrients  per 
capita  produced  in  human  foods  in  1917-18  than  in  1911-12.  Fur- 
thermore the  annual  average  production  of  all  nutrients,  separately 
and  combined,  was  distinctly  higher  during  the  war  period  than 
before  the  war. 

We  may  turn  now  to  one  of  the  most  interesting  points  in  the 
whole  study,  namely  the  relative  nutritional  importance  of  the 
productions  of  different  commodity  groups  and  single  commodities. 
In  making  an  analysis  of  this  point  it  is  desirable  to  get  as  long  a  time 
base  as  possible,  in  order  to  eliminate  the  effect  of  fluctuations  in  the 
crops  in  individual  years.  Consequently  averages  for  the  whole 
period  of  seven  years  have  been  used  throughout.  Tables  19  and 
22  give  the  annual  average  nutritional  content  of  each  of  the  sev- 
eral primary  and  secondary  human  food  groups.  These  seven  year 
averages  are  first  stated  in  absolute  figures  (metric  tons)  and  then 
as  percentages  of  the  total.  Finally  the  percentages  are  cumulated. 


TABLE  19. — ANNUAL  AVERAGE  AMOUNT  OF  PROTEIN  PRODUCED  IN  THE  FORM 
OF  PRIMARY  AND  SECONDARY  HUMAN  FOODS,  ARRANGED  BY  COMMODITY 

GROUPS 


Group 

Total  protein 
(metric  tons) 

Per  cent,  of 
total  protein 

Cumulated 
per  cent. 

Grains 

1  698  456 

41.64 

41  64 

Meats  

1,013,773 

24.85 

66  49 

Dairy  products  

755,861 

18.53 

85  02 

Poultry  and  eggs  .           .    . 

247  789 

6.07 

91  09 

Vegetables 

218  382 

5  35 

96  44 

Fish 

80852 

1  98 

98  42 

Oils  and  nuts  

44,559 

1  09 

99  51 

Fruits  

19362 

0  48 

99  99 

Sugars                 

454 

0  01 

100  00 

Total  

4,079  488 

100  00 

TOTAL   HUMAN    FOOD    PRODUCTION 


83 


TABLE  20. — ANNUAL  AVERAGE  AMOUNT  OP  FAT  PRODUCED  IN  THE  FORM  OF 
PRIMARY   AND   SECONDARY   HUMAN   FOODS,    ARRANGED  BY   COMMODITY 

GROUPS 


Group 

Total  fat 
(metric  tons) 

Per  cent, 
of  total  fat 

Cumulated 
per  cent. 

Meats            .         . 

3,166,785 

55  20 

55  20 

Dairy  products                        .... 

1,427,736 

24  89 

80  09 

Oils  and  nuts 

668  325 

11  65 

91  74 

Grains  

246,055 

4  29 

96  03 

Poultry  and  eggs          .        

174  502 

3  04 

99  07 

Vegetables 

21  775 

0  38 

99  45 

Fish     .          .            

17,863 

0  31 

99  76 

Fruits                         .    . 

13,965 

0  24 

100  00 

Sugars 

o 

0  00 

100  00 

Total                .      . 

5,737  006 

100  00 

TABLE  21. — ANNUAL  AVERAGE  AMOUNT  OP  CARBOHYDRATE  PRODUCED  IN  THE 
FORM  OF  PRIMARY  AND  SECONDARY  HUMAN  FOODS,  ARRANGED  BY  COM- 
MODITY GROUPS 


Group 

Total 
carbohydrate 
(metric  tons) 

Per  cent,  of 
total  carbo- 
hydrate 

Cumulated 
per  cent. 

Grains  

11  759  884 

71  97 

71  97 

Sugars        .    . 

1  595  489 

9  77 

81  74 

Vegetables  

1,466,800 

8  98 

90  72 

Dairy  products 

923  829 

5  65 

96  37 

Fruits      .   .  . 

556  184 

3  40 

99  77 

Oils  and  nuts  
Meats  

33,075 
4945 

0.20 
0  03 

99.97 
100  00 

Poultry  and  eggs 

0 

0  00 

100  00 

Fish  

0 

0  00 

100  00 

Total  

16  340  206 

100  00 

84 


THE    NATION  S    FOOD 


TABLE  22. — ANNUAL  AVERAGE  ENERGY  VALUE  IN  CALORIES  OF  PRIMARY  AND 
SECONDARY  HUMAN  FOODS  PRODUCED  IN  THE  UNITED  STATES 


Group 

Total  calories 
(000,000 
omitted) 

Per  cent,  of 
total  calories 

Cumulated 
per  cent. 

Grains    

57,481,097 

41.91 

41.91 

Meats  

33,661,696 

24.54 

66.45 

Dairy  products  

20,181,684 

14.71 

81.16 

Vegetables  

7,116,816 

5  19 

86  35 

Sugars                       ....        . 

6,544,917 

4  77 

95  89 

Oils  and  nuts 

6  536  639 

4  77 

91  12 

Poultry  and  eggs 

2  637  606 

1  92 

97  81 

Fruits  .   .              

2,488,099 

1  81 

99  62 

Fish 

515  051 

0  38 

100  00 

Total  

137,163,605 

100  00 

The  data  from  these  tables  are  exhibited  graphically  in  Fig.  7. 


MOTEtN  (TABLE  19) 

MILLION  METRIC    TONS 


FAT  (TABLE  20 

MILLION  MCTIflC    TONS 


VOCTXMIS 

rim 
fxurrs 


CM80HYORATE  (TABLE  21) 

MILLION    MCT»IC    77*VS 


CALORIES  (TABLE  22) 

CM.OKIF.S  (pOQ,OOO  OMITTCO) 


FIG.  7. — Diagrams  showing  the  relative  importance  of  the  different  main  groups  of 
human  foods,  in  the  production  of  nutrients  in  the  United  States. 


TOTAL   HUMAN    FOOD    PRODUCTION  85 

The  results  of  these  tabulations  are  of  interest  and  significance 
from  the  standpoint  of  national  nutrition.  Taking  first  protein 
we  see  that  approximately  85  per  cent,  of  our  total  production  of 
protein  f dr  human  food  purposes  is  contained  in  the  three  commodity 
groups,  grains,  meats  and  dairy  products.  Of  the  remainder  11.5 
per  cent,  is  produced  in  two  groups,  viz.,  poultry  and  eggs,  and 
vegetables.  Nearly  42  per  cent,  of  the  total  protein  produced  in 
human  foods  in  this  country  is  derived  from  the  grains  and  25  per 
cent,  from  the  meats. 

Approximately  92  per  cent,  of  the  nutrient  fat  produced  in  the 
form  of  human  foods  comes  from  three  sorts  of  commodities; 
namely,  meats  with  55  per  cent,  of  the  total,  dairy  products  with 
25  per  cent,  of  the  total,  and  oils  and  nuts  with  12  per  cent,  of  the 
total. 

Ninety-one  per  cent,  of  the  carbohydrates  are  produced  in  the 
grains,  sugars  and  vegetables,  with  the  grains  preeminent  (72 
per  cent,  of  the  total). 

In  the  total  production  of  energy  values  (calories)  in  human  food 
the  grains  are  again  outstanding,  with  42  per  cent,  of  the  total. 
With  meats  and  dairy  products  they  make  up  81  per  cent,  of  the 
total  calory  production.  Oils  and  nuts  and  sugars  stand  on  approxi- 
mately an  equal  basis,  with  about  5  per  cent.  each. 

Altogether  it  is  plain  that  in  the  production  of  human  foods  in 
this  country,  grains,  meats  and  dairy  products  are  the  most  impor- 
tant sources,  in  the  order  named.  Outstandingly  the  United  States 
is  a  grain  producing  nation. 

Let  us  turn  next  to  a  consideration  of  the  relative  nutritional 
importance  of  the  production  of  individual  commodities  used  as 
human  food.  The  data  are  given  in  Tables  23  to  26  inclusive. 
These  tables  are  drawn  up  on  the  same  plan  as  those  for  the  com- 
modity groups  just  examined.  Seven  year  annual  averages  were 
made  from  the  earlier  basic  tables  for  each  commodity.  These 
means  are  then  arranged  in  descending  order  of  importance,  first 
in  absolute  and  then  in  percentage  terms. 


86 


THE  NATION'S  FOOD 


TABLE  23. — ANNUAL   AVERAGE   AMOUNT   OF   PROTEIN   PRODUCED   IN   EACH 
PRIMARY  AND  SECONDARY  HUMAN  FOOD 


Order 

Commodity 

Total 
protein 
(metric  tons) 

Per  cent,  of 
total  protein 

Cumulated 
per  cent. 

1 
2 
3 
4 
5 
6 
7 
8 
9 
10 
11 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
23 
JS4 
25 
26 
27 
28 
29 
30 
31 
32 
33 
34 
35 
36 
37 
38 
39 

Wheat  (nutrients  in  flour)  
Dairy  products             

1,407,230 
755,861 
475,401 
363,875 
179,822 
157,945 
118,753 
89,844 
80,852 
63,416 
52,043 
44,559 
38,021 
37,692 
34,985 
33,364 
27,642 
21,619 
15,288 
14,072 
12,815 
9,068 
4,476 
4,057 
3,866 
3,689 
3,675 
3,565 
3,519 
3,472 
3,399 
3,253 
2,263 
1,755 
1,395 
1,001 
871 
610 
454 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 

34.50 
18.53 
11.66 
8.92 
4.41 
3.87 
2.91 
2.20 
1.98 
1.55 
1.28 
1.09 
0.93 
0.92 
0.86 
0.82 
0.68 
0.53 
0.38 
0.34 
0.31 
0.22 
0.11 
0.10 
0.10 
0.09 
0.09 
0.09 
0.09 
0.09 
0.08 
0.08 
0.06 
0.04 
0.03 
0.02 
0.02 
0.01 
0.01 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 

34.50 
53.03 
64.69 
73.61 
78.02 
81.89 
-  84.80 
87.00 
88.98 
90.53 
91.81 
92.90 
93.83 
94.75 
95.61 
96.43 
97.11 
97.64 
98.02 
98.36 
98.67 
98.89 
99.00 
99.10 
99.20 
99.29 
99.38 
99.47 
99.56 
99.65 
99.73 
99.81 
99.87 
99.91 
99.94 
99.96 
99.98 
99.99 
100.00 
100.00 
100  .00 
100  .00 
100.00 
100.00 
100.00 
100.00 
100.00 
100  .00 
100.00 
100.00 
100.00 

Beef                        

Eees 

Potatoes 

Poultry 

Fish                                      .      . 

Edible  offal  from  hogs  

Beans            .              

Peanuts  .     .            

Mutton  and  lamb  
Veal 

Oatmeal  

Edible  offal  from  cattle  

Rice 

Sweet  potatoes 

Rye  flour 

Peas  (other  than  canned) 

Apples,  

Cabbage                     .... 

Canned  corn  

Canned  peas  
Buckwheat  flour  

Barley  meal  

Canned  tomatoes 

Onions 

Edible  offal  from  calves  

Peaches 

Edible  offal  from  sheep  and  lambs 
Raisins   

Oranges  

Prunes  

Oleomargarine  

Pears  

Apricots,  dried  

Honey  

Beet  sugar  

Domestic  cane  sugar 

Molasses  

Glucose  and  grape  sugar. 

Sorghum  syrup  

Maple  sugar  

Maple  syrup  

Cottonseed  oil  

Corn  oil  

Cocoanut  oil  

Olive  oil  

Oleo  oil  for  export  
Total  

4,079,487* 

100.00 

me  slight  difference  between  this  mean  and  that  of  Table  14  is  due  simply  to  the  dif- 
ferent arithmetical  procedures  employed  in  the  two  cases. 

TOTAL    HUMAN    FOOD    PRODUCTION 


87 


TABLE  24. — ANNUAL  AVERAGE  AMOUNT  OF  FAT  PRODUCED  IN  EACH  PRIMARY 
AND  SECONDARY  HUMAN  FOOD 


Order 

Commodity 

Total  fat 
(metric  tons) 

Per  cent,  of 
total  fat 

Cumulated 
per  cent. 

1 

Pork  and  lard  .               

2  431,753 

42.387- 

42  387 

2 

Dairy  products        

1,427,736 

24  .  887 

67  274 

3 

Cottonseed  oil  

552,020 

9.622 

76  896 

4 

Beef               

481,656 

8.396 

85.292 

_6 

6 

Wheat  (nutrients  in  flour)  
Eggs  

123,537 
112,818 

2.153 
1.967 

87.445 
89.412 

7 
g 

Cornmeal  (maize  meal)  

100,700 
83  464 

1.755 
1  455 

91.167 
92  622 

g 

Mutton  and  lamb 

70  193 

1  223 

93  845 

10 

Oleomargarine                .                 .  . 

69,264 

1  207 

95  052 

11 

Poultry 

61,684 

1.075 

96.127 

12 
13 

Oleo  oil  for  export  
Corn  oil     .         

40,384 
30,525 

0.704 
0.532 

96.831 
97.363 

14 

Edible  offal  from  hogs  

30.329 

0.529 

97.892 

15 

Edible  offal  from  cattle  

25,569 

0.446 

98.338 

16 

Fish  

17,863 

0.311 

98.649 

17 

Oatmeal 

15  549 

0  271 

98.920 

18 

Veal 

14  980 

0  261 

99  .  181 

19 

9  068 

0.158 

99.339 

20 

Potatoes 

6,597 

0.115 

99  .  454 

21 

Sweet  potatoes 

6,552 

0.114 

99.568 

22 

Beans                      ...              .... 

4,163 

0.073 

99.641 

23 

Raisins                

2,952 

0.052 

99  .  693 

24 
25 

Hominy  

2,413 
1  862 

0.042 
0  032 

99  .  735 
99.767 

26 

1  825 

0  032 

99  .  799 

27 

1  739 

0  030 

99.829 

28 
29 
30 

Edible  offal  from  sheep  and  lambs 
Edible  offal  from  calves  
Barley  meal                 

1,446 
1,211 
763 

0.025 
0.021 
0.013 

99.854 
99.875 
99.888 

31 

Onions                            

754 

0.013 

99.901 

32 

Pears             

697 

0.012 

99.913 

33 

Buckwheat  flour   

691 

0.012 

99.925 

34 

Peaches   

680 

0.012 

99.937 

35 

Cabbage  

639 

0.011 

99.948 

36 

Canned  tomatoes 

594 

0  010 

99.958 

37 

Rice 

540 

0  010 

99.968 

38 
39 

Peas  (other  than  canned)  
Olive  oil 

521 
493 

0.009 
0.009 

99.977 
99.986 

40 

Oranges 

439 

0.008 

99.994 

41 

Canned  peas         

215 

0  004 

99.998 

42 

130 

0  002 

100.000 

Beet  sugar  

0 

0 

100.000 

o 

0 

100.000 

o 

0 

100.000 

Glucose  and  grape  sugar 

0 

0 

100.000 

Honey                                         .    .  .  . 

0 

0 

100.000 

Sorghum  syrup        

0 

0 

100.000 

Maple  sugar       

0 

0 

100.000 

Maple  syrup  
Prunes                        .    . 

0 

o 

0 
0 

100.  000' 
100.000 

Total  

5,737,008 

100.00 

88 


THE  NATION'S  FOOD 


TABLE   25. — ANNUAL   AVERAGE   AMOUNT  OF   CARBOHYDRATE   PRODUCED   IN 
EACH  PRIMARY  AND  SECONDARY  HUMAN  FOOD 


Order 

Commodity 

Total 
carbohydrate 
(metric  tons) 

Per  cent, 
of  total 
carbohydrate 

Cumulated 
per  cent. 

1 

Wheat  (nutrients  in  flour)  

9,270,190 
1,580,038 

56.732 
9.670 

56.732 
66.402 

3 

Potatoes         

969,815 

5.935 

72.337 

923,829 

5.654 

77.991 

5 

674,897 

4.130 

82.121 

6 

7 

Glucose  and  grape  sugar  

399,985 
326,463 

2.448 
1.998 

84.569 
86.567 

g 

317,672 

1.944 

88.511 

g 

239,174 

1.464 

89.975 

10 

217,241 

1.329 

91.304 

H 

Rice  

213,484 

1.306 

92.610 

12 

162,863 

0.997 

93  .  607 

13 

Oatmeal                           

145,554 

0.891 

94.498 

14 

Beans                             

137,856 

0.843 

95.341 

15 

130,630 

0  799 

96.140 

16 

Honey         

92,080 

0.564 

96.704 

17 

67,407 

0.413 

97.117 

18 

60,909 

0.373 

97.490 

19 

Peaches                                   

52,350 

0  320 

97.810 

20 

48,205 

0.295 

98.105 

21 
22 

Buckwheat  flour  
Oranges                   

44,840 
33,785 

0.274 
0.207 

98.379 
98.586 

23 

Peanuts             

33,075 

0.202 

98.788 

24 
25 

Peas  (other  than  canned)  

32,298 
27  532 

0.198 
0   168 

98.986 
99   154 

26 

25,243 

0  154 

99  308 

27 

Onions                                            .  .  . 

22,374 

0  137 

99.445 

28 

Pears                                         .      ... 

19,866 

0   122 

99.567 

29 

Cabbage                         

15,345 

0.094 

99.661 

30 
31 

Maple  syrup  

15,139 
11  882 

0.093 
0  073 

99.754 
99  827 

32 

10  524 

0  064 

99  891 

33 

8  108 

0  050 

99  941 

34 

Maple  sugar                             .    ... 

4  608 

0  028 

99  969 

35 
36 

Edible  offal  from  hogs  
Edible  offal  from  cattle     

2,757 
1,728 

0.017 
0  Oil 

99.986 
99.997 

37 

Edible  offal  from  sheep  and  lambs 

460 

o 

0.003 

o 

100.000 
100  000 

Corn  oil 

o 

o 

100  000 

Cocoanut  oil 

o 

o 

100  000 

Olive  oil 

o 

o 

100  000 

Fish  

o 

o 

100  000 

Beef  

o 

o 

100  000 

Veal 

o 

o 

100  000 

Edible  offal  from  calves  

0 

o 

100.000 

Pork  and  lard 

o 

o 

100  000 

Mutton  and  lamb 

o 

o 

100  000 

•• 

Oleomargarine  
Oleo  oil  for  export  
Poultry  

0 
0 

o 

0 
0 

o 

100.000 
100.000 
100  000 

Eggs  

o 

o 

100  000 

Total  

'   16340206 

100  000 

TOTAL   HUMAN    FOOD    PRODUCTION 


89 


TABLE  26. — ANNUAL  AVERAGE  ENERGY  VALUE  IN  CALORIES  PRODUCED  IN 
EACH  PRIMARY  AND  SECONDARY  HUMAN  FOOD 


Order 

Commodity 

Total  calories 
(000,000 
omitted) 

Per  cent,  of 
total  calories 

Cumulated 
per  cent. 

1 
2 
3 

Wheat  (nutrients  in  flour)  
Pork  and  lard  
Dairy  products 

44,933,046 
24,115,012 
20  181  684 

32.759 
17.581 
14  714 

32.759 
50.340 
fic  n*4 

4 
5 

Cornmeal   (maize  meal)  
Beef           

8,153,294 
6  447  035 

5.944 
4  700 

70.998 
75  698 

6 

Cottonseed  oil     .  . 

5  136  183 

3  745 

79  443 

7 

Potatoes  

4  525  084 

3  299 

82  742 

8 
9 

Beet  sugar  
Eggs  

2,767,465 
1  693  073 

2.018 
1  234 

84.760 
85  994 

10 
11 

Glucose  and  grape  sugar  
Apples 

1,640,167 
1  466  105 

1.196 
IOfiQ 

87  .  190 

CO     OKQj 

12 

Hominy  

1  462  745 

1   066 

89  325 

13 

Sweet  potatoes  

1  107  446 

0  807 

90  132 

14 

Peanuts 

1  094  847 

0  798 

Qfl  Q^ft 

15 

Rice 

971  685 

0  708 

qi    AQC 

16 

Poultry 

944  533 

0  689 

92  327 

17 

18 

Domestic  cane  sugar  
Oatmeal  

890,813 
885  543 

0.649 
0  646 

92.976 
93  622 

19 

Beans  

818  440 

0  597 

94  219 

20 

Mutton  and  lamb 

809  200 

0  590 

94  809 

21 
22 

Rye  flour  
Oleomargarine  

743,647 
648  513 

0.542 
0  473 

95.351 
95  824 

23 

Edible  offal  from  hogs  

556  193 

0  405 

96  229 

24 

A  I  classes 

535  657 

0  391 

Qfi   fi20 

25 

Fish 

515  051 

0  376 

Qfi  QQfi 

26 

Honey     .   ... 

380  000 

0  277 

97   273 

27 

Oleo  oil  for  export  . 

375  715 

0  274 

97  547 

28 

Edible  offal  from  cattle 

359  931 

0  262 

97  809 

29 

Raisins 

313  482 

022Q 

no  n*}8 

30 

Veal  

295  634 

0   216 

98  254 

31 

Corn  oil  

284  049 

0  207 

98  461 

32 

Sorghum  syrup  

249  751 

0  182 

98  643 

33 

Peaches 

232  321 

0  169 

QQ     01  O 

34 
35 

Buckwheat  flour  
Prunes 

205,772 
203  320 

0.150 
0  148 

98.962 

QQ     I  1  Q 

36 
37 

Peas  (other  than  canned)  
Oranges  

190,071 
147  998 

0.139 
0  108 

99  .  249 
99  357 

38 

Canned  corn  .  . 

145  351 

0  106 

99  463 

39 

Barley  meal  

125  365 

0  091 

99  554 

40 

Onions 

113  190 

0  083 

QQ     «Q7 

41 

Cabbage  

88  098 

0  064 

99  701 

42 

Pears  . 

87  978 

0  064 

99  765 

43 

44 

Canned  tomatoes  
Maple  syrup 

68,763 
62  169 

0.050 
0  045 

99.815 
99  860 

45 

Canned  peas 

60373 

0  044 

99  904 

46 

Apricots,  dried  • 

36  894 

0  027 

99  931 

47 
48 
49 
50 

Edible  offal  from  sheep  and  lambs 
Edible  offal  from  calves  
Maple  sugar  
Cocoanut  oil 

28,829 
25,634 
18,895 
16977 

0.021 
0.019 
0.014 
0  C12 

99.952 
99.971 
99.985 
99  997 

51 

Olive  oil  

4  582 

0  003 

100  000 

Total 

137  163  603 

100  000 

90 


THE  NATION'S  FOOD 


M*llOn    MCTKK    TONS  Of  ?*OT£IN 


33  OTHOt 

:.•'••-.'  -.•  f 


I     I     I     I     I     I     I     I     1     I     I     I     I     I   .1     I 

FIG.   8. — Diagram   showing  the  relative  importance  of  the  different  human  food 
commodities  in  the  production  of  protein  in  the  United  States. 


MILLION  MCTff/C  TONS  OF  fAT 

/.S  2.0 


36  OTHCH  COHUOinfS 


Fro.  ,9. — Diagram  showing  the  relative  importance  of  the  different  human  'food 
commodities  in  the  production  of  fat  in  the  United  States. 


WHCA7  (WnaW.  f  Oc^ 

COPHUCAL  fra»  i«  -m^) 
POTATOES 
OAKY  AWWCTS 
SfCT  SUGAR 

Ames 

OMfC  SUGAR 


sneer 

OOMCSTIC  CMC  SVSM 

mcc 

RYC    FLOUR 

OATMCAL 
BEANS 


RAJSIHS 

SO/KHUM   SWOP 

33  OTHER    CCMMCCITICS 


TOTAL    HUMAN    FOOD    PRODUCTION                              9 

MI/LlOH    MCTRIC    JONS    Of    CAKtOHYOBATC 

1234-5676910 

— 

• 

1 

I 

~ 

FIG.  10. — Diagram  showing  the  relative  importance  of  the  different  human  food 
commodities  in  the  production  of  carbohydrate  in  the  United  States. 


CALORIES     000,000,000,000 


WHCAT  (nutrients 

fOKK  AND  LARO 

CAW  fKOOUCTS 
OMNMfAL 

••^B 

•>•• 

(maize   meal) 

•I^^H 

IHH 

BEEF 

•^ 

• 

COTTONSEED  OIL 

••an 

POTATOES 

••B 

BEET  SUGAR 

•i 

CCGS 

• 

GLUCOSC  AMD 

•1 

GRAPE  SV6AR 

• 

APPLES 

• 

HOMINY 

• 

SWEET  POTATOES. 

• 

PfAHVTS 

• 

ff/CE 

to 

POULTRY 

• 

DOMESTIC  CAN£ 

| 

SUGAR 

OATMEAL 

• 

BEANS 

| 

IWTTOH  AMD  LAMB 

1 

OLEOMMG/l/f/NE 

1 

EDIBLE  OfTAL 

FROM  HOGS 

MOLASSES 

FISH 

I 

2€  OTHER 

••^B 

•* 

COMMODITIES 

•^•i 

FIG.  11. — Diagram  showing  the  relative  importance  of  the  different  human  food 
commodities  in  the  production  of  energy  values  (calories)  in  the  United  States. 

Figures  8  to  11  inclusive  are  diagrams  based  on  Tables  23  to  26. 
The  bars  show  the  relative  importance  of  the  several  commodities 
in  respect  of  production. 


92 

The  outstanding  position  of  wheat  in  the  human  food  production 
of  this  country  is  the  most  striking  feature  of  these  tables.  It 
stands  first  in  the  production  of  protein,  carbohydrate  and  calories, 
and  fifth  in  the  production  of  fat.  No  other  raw  material  source 
of  human  food  stands  near  it  in  general  importance.  These  tables 
show  very  clearly  why  it  is  that  so  much  stress  was  laid  upon  this 
commodity  in  connection  with  the  food  factor  in  winning  the  war. 
Even  though  the  claim  be  allowed  that  there  are  plenty  of  other 
foods  just  as  good  as  wheat  the  fact  still  remains  that  in  bulk  signifi- 
cance in  the  production  of  human  nutriment  in  this  country  wheat 
stands  in  a  class  by  itself.  The  energy  content  of  the  wheat  crop 
is  nearly  double  that  of  its  nearest  competing  commodity.  The 
same  is  true  of  the  protein  content,  while  in  carbohydrate  content 
the  average  net  wheat  crop  for  human  consumption  is  about  6 
times  as  great  as  that  of  the  closest  competing  commodity.  About 
2  per  cent,  of  all  the  fat  for  human  nourishment  produced  in  this 
country  is  in  the  wheat  crop. 

Next  to  wheat  in  all  round  nutritional  importance  from  the 
production  standpoint  in  this  country  comes  the  hog.  This  lowly 
creature  stands  far  and  away  ahead  of  any  other  source  in  the  pro- 
duction of  fat  for  human  nourishment,  with  over  42  per  cent,  of 
the  total  production  of  this  nutrient  to  its  credit.  It  stands  fourth 
in  the  production  of  protein,  and  second  in  the  production  of  total 
energy  values. 

The  third  outstanding  producer  of  human  nutriment  is  the  dairy 
cow.  She  stands  second  in  the  production  of  protein  and  fat,  fourth 
in  the  production  of  carbohydrate,  and  third  in  energy  value.  If 
we  take  into  account  the  nutritional  significance  of  the  dairy  prod- 
ucts in  the  broadest  sense,  including  a  valuation  of  the  growth 
promoting  substances  of  milk,  it  would  probably  be  correct  to  place 
the  dairy  cow  ahead  of  the  hog  as  a  contributor  to  our  food  resources. 
Leaving  further  discussion  of  this  point  aside,  however,  until  we 
have  consumption  figures  in  hand,  it  is  entirely  clear  that  the  wheat 
crop,  the  hog,  and  the  cow  together  comprise  our  great  reservoir 
of  human  nutrients.  Together  they  produce  62  per  cent,  of  all 
the  protein  and  carbohydrate  used  as  human  food,  69  per  cent,  of 
all  the  fat,  and  65  per  cent,  of  all  the  calories. 

The  second  most  striking  feature  of  Tables  23  to  26  consists  in 
the  fact  that  only  a  comparatively  few  commodities  are  at  all  sig- 
nificant individually  in  the  total  nutrient  production  of  the  coun- 


TOTAL    HUMAN    FOOD    PRODUCTION  93 

try.  In  the  case  of  protein  there  are  only  12  commodities  which 
individually  contribute  as  much  as  1  per  cent,  to  the  total  produc- 
tion, and  only  8  that  contribute  as  much  as  2  per  cent.  The  total 
fish  catch,  for  example,  furnishes  less  than  2  per  cent,  of  the  total 
protein  produced  in  the  country.  There  are  only  11  commodities 
individually  contributing  as  much  as  1  per  cent,  of  the  total  fat 
produced  for  human  food.  The  same  is  true  of  carbohydrate  pro- 
duction, of  which  there  are  12  commodities  each  contributing  1 
per  cent,  or  more  to  the  total  energy  production. 

These  facts  make  it  evident  that  any  campaign  for  increased  food 
production,  to  be  really  effective  in  a  nutritional  sense,  must  be 
concentrated  on  a  very  few  of  the  great  staples.  Even  if  one  mul- 
tiplied the  onion  crop,  for  example,  by  such  a  practically  impossible 
amount  as  ten  fold  it  would  still  contribute  something  less  than  1 
per  cent,  of  the  total  calory  production  in  the  form  of  human  foods. 
The  United  States  Department  of  Agriculture  has  showed  great 
wisdom  during  the  war  in  concentrating  its  production  campaign 
chiefly  on  wheat  and  hogs. 

Another  point  in  the  same  connection  relates  to  the  home  garden 
movement.  That  it  was  and  is  in  every  respect  a  highly  laudable, 
patriotic,  and  to  some  extent  economical  thing  for  everyone  who 
can  do  so  to  grow  food  in  his  back  yard,  goes  without  saying.  But 
the  public  is  prone  to  over-estimate  the  nutritional  significance  of 
this  sort  of  activity.  When  it  is  remembered  that  the  total  com- 
mercial production  on  the  farms  of  the  country  of  sweet  potatoes, 
beans,  peas,  onions,  cabbage,  and  of  corn,  peas,  and  tomatoes  for 
commercial  canning,  amounts  altogether  to  only  2  per  cent,  of  the 
total  calory  production  in  human  foods,  and  further  when  one  re- 
calls that  the  home  garden  production  of  vegetables  cannot  possibly 
be  more  than  a  very  small  fraction  of  the  commercial  production 
of  vegetables,  it  is  clear  that  the  home  gardens  can  contribute  to  the 
total  nutritional  resources  of  the  country  only  an  extremely  in- 
significant bit. 

Again,  the  poultry  industry  considers  itself,  and  rightly  so,  an 
important  enterprise  in  the  welfare  of  the  country.  But  considered 
objectively  as  a  nutritional  resource,  poultry  and  eggs  together  con- 
tribute less  than  2  per  cent,  of  the  total  production  of  calories  in 
human  food,  only  about  6  per  cent,  of  the  total  protein,  and  about  3 
per  cent,  of  the  fat. 

Of  the  vegetables  the  potato  is  the  only  one  which  makes,  by 


94  THE  NATION'S  FOOD 

itself,  any  particularly  significant  contribution  to  our  food  resources. 
This  crop  makes  up  about  3  per  cent,  of  the  total  protein  production, 
nearly  6  per  cent,  of  the  total  carbohydrate  production,  and  a  little 
over  3  per  cent,  of  the  calorie  production. 

Taking  all  the  data  of  Tables  23  to  26  together  it  is  clear  that 
the  statistics  on  human  food  production  given  in  this  and  the  pre- 
ceding chapters  must  be  within  2  or  3  per  cent;,  of  absolute 
completeness,  from  the  nutritional  point  of  view.  For  the  minor 
crops  which  are  here  omitted  obviously  produce  far  less  net  nutrient 
material  than  those  listed  in  the  last  half  of  Tables  23  to  26.  But 
the  last  24  commodities  listed  in  Table  26  contribute  all  together 
less  than  3  per  cent,  of  the  total  energy  value  of  the  48  human  foods 
listed.  And  these  last  24  items  include  such  crops  as  fish,  veal,  peas, 
onions,  cabbages,  oranges,  peaches,  etc.  It  is  obvious  that  the 
omission  of  such  things  as  strawberries,  blueberries,  mushrooms, 
cucumbers,  celery,  home  garden  vegetables,  etc.,  cannot  possibly 
have  affected  significantly  the  net  result. 

In  concluding  this  chapter  I  wish  to  emphasize  once  more  what 
was  said  at  the  beginning,  lest  there  may  be  any  misunderstanding 
on  the  reader's  part,  namely,  that  in  this  chapter  we  have  dealt 
with  figures  of  production  only,  not  consumption,  and  of  human 
foods  only,  not  feeds  or  fodders. 


CHAPTER  VI 
GROSS  IMPORTS  OF  PRIMARY  AND  SECONDARY  FOODS 

(Commodity  Reference  Nos.  49-97) 

Having  dealt  with  the  production  of  human  foods  in  the  United 
States  we  turn,  as  the  next  step  in  the  analysis  which  will  finally 
end  in  consumption  statistics,  to  a  consideration  of  the  human 
food  materials  which  come  into  this  country  in  the  way  of  imports. 
Here  the  basic  statistics  are  those  of  the  Department  of  Commerce.1 
Included  in  the  food  imports  as  here  given  are  the  shipments  of  food 
materials  from  Porto  Rico  and  Hawaii  to  the  United  States.  Those 
from  Alaska  are  allowed  for  in  production  (fish)  and  those  from 
the  Philippine  Islands  are  included  in  the  Department  of  Commerce 
import  figures. 

The  present  chapter  deals  with  gross  imports  only,  and  in 
consequence  no  deductions  are  made  here  for  industrial  uses  and  the 
like  from  the  gross  imports  as  given  by  the  Department  of  Com- 
merce. When  later  we  come  to  apply  net  imports  and  exports 
to  the  determination  of  consumption,  proper  deductions  for  the 
factors  mentioned  will  be  made. 

Unfortunately  it  has  not  been  possible  to  include  every  item  of 
foodstuffs  imported,  for  the  reason  that  the  import  statistics 
of  certain  minor  items  are  given  in  values  only  and  not  in  pounds 
or  other  unit  of  quantity.  It  would  be  an  extremely  hazardous 
procedure  to  attempt  to  convert  values  to  quantities  on  these  items, 
particularly  for  earlier  years.  Hence  it  has  seemed  wisest  to  leave 
such  items  out  of  the  tables  altogether.  In  any  case  they  are 
insignificant  nutritionally.  A  few  other  items  such  as  mushrooms 
and  truffles,  were  omitted  because  of  their  slight  nutritional 
significance. 

In  a  few  cases  it  has  been  necessary  to  estimate  the  imports  for 
the  earlier  years,  because  in  those  years  the  figures  for  these  par- 
ticular commodities  were  not  separately  stated  in  the  reports  of  the 

1  Monthly  Summary  of  Foreign  Commerce  of  the  United  States,  Depart- 
ment of  Commerce,  Bureau  of  Foreign  and  Domestic  Commerce. 

95 


96  THE  NATION'S  FOOD 

Department  of  Commerce.  Instead  they  were  then  included  in 
some  general  "all  other"  class.  In  making  such  estimates  the 
guide  has  been  the  importation  in  the  years  when  it  was  definitely 
known. 

The  gross  imports,  under  the  same  general  classifications  as 
were  used  in  Table  7,  Chapter  III,  of  primary  foodstuffs  are 
exhibited  in  Table  28.  Notations  regarding  the  separate  com- 
modities are  as  follows : 

GRAINS  AND  THEIR  DERIVATIVE  PRODUCTS 

49.  Macaroni. — This  item  includes  besides  macaroni,  the  other 
alimentary   paste   products,   spaghetti,   vermicelli   and   spaghetti 
and  the  like.     The  analytical  figures  used  were  the  averages  of  the 
analyses  of  macaroni,  vermicelli  and  spaghetti,  as  given  by  Atwater 
and  Bryant. 

50.  Rice. — This  item  includes  the  cleaned  and  rough  (uncleaned) 
whole  rice  imported  from  all  foreign  countries  and  from  our  insular 
possessions,  especially  Hawaii.     The  uncleaned  rice  imports  have 
been  converted  to  a  cleaned  basis,  before  calculating  the  nutrients, 
so  that  the  one  item  includes  both  cleaned  and  rough  as  cleaned. 

51.  Rice  Flour. — This  item  includes  rice  flour,  meal  and  broken 
rice.     This  agglomerate  was  assumed  to  have  the  same  nutritive 
values  as  whole  cleaned  rice.     A  deduction  will  be  made  farther 
on  for  fodder  and  non-food  uses  of  this  item. 

52.  Wheat. — The  nutrients  in  the  flour  from  all  the  wheat 
imported  were  calculated,  making  allowance  for  a  different  rate 
of  extraction  in  1917-18,  as  in  the  case  of  our  domestic  production. 
Deductions  will  be  made  later. 

53.  Wheat  Flour.— Total  nutrients  calculated. 

VEGETABLES 

54.  Beans  and  Lentils.— The  nutritional  factors  for  this  item 
were  obtained   by  averaging  Atwater  and   Bryant's  factors  for 
dried  beans,  dried  lima  beans  and  lentils. 

55.  Onions. — Nutrients  in  total  imports  calculated.     Deduc- 
tions for  spoilage  will  be  made  later. 

56.  Peas,  Dried. — Nutrients  in  total  imports  calculated. 

57.  Potatoes. — This  item  does  not  include  sweet  potatoes,  the 
imports  of  which  are  too  small  to  be  separately  listed  by  the  De- 
partment of  Commerce.     The  nutrients  in  the  total  imports  were 
calculated.     Deductions  for  spoilage  will  be  made  later. 


GROSS   IMPORTS    OF   PRIMARY    AND    SECONDARY   FOODS  97 

SACCHARINE  MATERIALS 

58.  Honey . — The  Department  of  Commerce  has  given  separate 
import  figures  on  this  item  only  for  the  fiscal  years  1917-18  and 
1916-17.     The  figures  for  the  earlier  years  are  estimates  based  on 
the  assumption  that  the  imports  of  this  commodity  were  much 
smaller  in  the  years  when  it  was  included  in  "all  other  articles." 

59.  Molasses. — Here  the  same  nutrient  factors  as  for  domestic 
molasses  were  used,  which,  it  will  be  recalled,  left  out  the  ostensible 
protein  content  on  the  ground  that  this  was  really  nutritionally 
inert    nitrogenous    matter.     Deductions   from   this   item   for   in- 
dustrial uses  will  be  made  later. 

60.  Beet  Sugar. — Nutrients  of  total  imports  as  refined  sugar 
calculated. 

61.  Cane  Sugar. — Cane  sugar  is  imported  into  the  United  States 
in  the  form  of  raw  sugar  to  the  extent  of  all  but  a  trifling  amount. 
Before    calculating   nutrients   the   imports  have  been   converted 
to  terms  of  refined  sugar  (see  p.  170  supra  for  the  reason),  on  the 
assumption  that  100  pounds  of  raw  yields  93  pounds  of  refined. 

62.  Maple  Sugar  and  Syrup. — The  analytic  factors  used  for  this 
item  were  the  averages  of  Atwater  and  Bryant's  factors  for  maple 
sugar  and  maple  syrup.     Inasmuch  as  imports  of  these  commodities 
were  not  separately  reported  until  1914-15  I  have  estimated  the 
import  of  the  three  first  years  at  the  average  of  the  four  following 
years. 

FRUITS 

63.  Bananas. — The   import   statistics   are   given   in   units   of 
bunches.     The  average  weight  of  a  bunch  has  been  taken  here  as 
54  pounds  and  the  Department  of  Commerce  figures  converted  from 
bunches  to  pounds  before  calculating  nutrients.     A  deduction  of 
10  per  cent,  is  made  for  the  stems  before  calculating  nutrients.     A 
further  deduction  for  spoilage  will  be  made  later. 

64.  Currants. — Nutrients  in  total  imports  calculated. 

65.  Dates. 

66.  Figs. 

67.  Raisins. — In  items  65,  66  and  67  the  nutrients  in  the  total 
imports  have  been  calculated. 

68.  Olives. — Inasmuch  as  there  is  a  great  variation  in  the  analy- 
sis of  olives  as  reported  by  different  authorities,  and  as  import 
figures  are  given  in  gallons,  and  furthermore  as  both  ripe  and  green 

7 


98  THE  NATION'S  FOOD 

olives  are  imported  and  differ  considerably  in  composition,  it  becomes 
a  puzzling  matter  to  decide  upon  proper  nutrient  factors  for  this 
item.  After  studying  the  matter  it  has  been  decided  to  take  the 
At  water  and  Bryant  figure  for  green  olives  as  purchased,  as  prob- 
ably being  as  near  to  a  fair  average  as  one  can  get.  A  gallon  of 
olives  is  taken  to  weigh  8.1  pounds. 

69.  Oranges. — On  this  item  a  departure  has  been  made  from  the 
general  rule  of  not  considering  imports  stated  in  values  only.     Be- 
cause of  the  desirability  of  getting  a  consumption  figure  for  this 
fruit  it  was  felt  to  be  desirable  to  make  some  estimate  of  the  imports 
in  terms  of  poundage,  using  the  value  figures  as  the  basis.     This 
has  been  done  with  results  which,  if  admittedly  rough,  are  cer- 
tainly nearer  the  truth  than  would  be  a  complete  omission  of  this 
import  item. 

VEGETABLE  OILS  AND  NUTS 

70.  Almonds. 

71.  Filberts. 

72.  Peanuts. 

73.  Walnuts. 

In  items  70  to  73  inclusive  the  nutrients  in  the  total  imports 
have  been  calculated.  Inasmuch  as  a  portion  of  the  imports  in 
each  of  these  cases  is  in  the  form  of  shelled  nut  meats,  and  the  balance 
in  the  form  of  unshelled  nuts,  the  nutrients  have  been  separately 
calculated  for  the  two  moieties,  and  then  the  results  combined  to 
give  the  values  here  used. 

74.  Cocoanut,  Shredded. — Only  the  shredded  or  manufactured 
portion  of  the  cocoanut  imports  is  taken  here,  because  the  edible 
oil  from  the  rest  of  the  cocoanut  importation  has  been  taken  account 
of  under  production.     The  shredded  cocoanut  is  used  directly  as 
human  food. 

76.  Cream  and  Brazil  Nuts. — Nutrients  in  the  total  imports 
were  calculated. 

76.  Chinese  Nut  Oil. 

77.  Edible  Olive  Oil. 

In  items  76  and  77  the  nutrients  in  the  total  importation  have 
been  calculated.  No  deductions  are  made  here  or  later,  as  these 
oils  are  practically  entirely  used  for  food  purposes. 

78.  Cocoanut  Oil. 

79.  Cottonseed  Oil. 


GROSS   IMPORTS    OF   PRIMARY    AND    SECONDARY    FOODS        99 

In  items  78  and  79  deductions  for  industrial  uses  will  be  made 
later.  Here  the  nutrients  of  the  total  imports  are  taken. 

80.  Cacao,  Crude.— This  and  the  following  item  are  included 
in  the  general  group  of  oils  and  nuts,  not  because  they  have  a 
completely  logical  status  here,  but  because  in  a  nutritional  way 
they  come  nearer  to  this  than  to  any  other  main  group.     The  out- 
standing nutritional  contribution  of  cacao  and  its  products  is  fat. 

The  analytical  figures  for  crude  cacao  were  taken  from  Leach. 
In  determining  the  protein  factor  the  theobromine  content  was  first 
subtracted  from  the  total  nitrogenous  material.  The  factors  here 
given  are  for  the  whole  bean,  nut  and  shell. 

Here  the  entire  nutrients  in  the  imports  are  taken.  Deductions 
will  be  made  later  for  extracted  cocoa  butter  industrially  used. 

81.  Cocoa  and  Chocolate,  Mfd. — This  item  does  not  include 
confectionery,  but  does  include  all  other  manufactured  cocoa  and 
chocolate.     No  deductions  are  made  from  this  item,  either  here  or 
later.     For  the  analytical  factors  the  average  of  Atwater  and  Bry- 
ant's figures  for  cocoa  and  for  chocolate  was  used. 

82.  Cured  Fish. — This  item  includes  the  following  rubrics  of 
the  Department  of  Commerce   Reports:  " Cured   cod,   haddock, 
hake   and   pollock,"    "Cured   herring"   and   "Cured    mackerel." 
The  analytical  factors  used  are  the  averages  of  Atwater  and  Bry- 
ant's figures  for  (a)  salt  cod  as  purchased,  (6)  smoked  haddock  as 
purchased,  (c)  mackerel,  salt,  entrails  removed,  as  purchased,  (d) 
smoked  herring  as  purchased,  the  salt  cod  being  weighted  twice  to 
the  others  once,  to  allow  for  salt  herring  for  which  analyses  are  not 
available,  and  for  the  larger  amount  of  cod  in  the  composite  figure. 

83.  Fresh  Fish/ — For  this  item  the  same  nutrient  factors  were 
used  as  in  the  case  of  the  item  fish  (No.  35)  in  Table  7.     Since  these 
figures  were  for  edible  portions  only  the  same  deduction  for  refuse, 
48.184  per  cent.,  has  been  made  from  the  gross  import  figures  as  in 
the  production  statistics,  before  calculating  the  nutrients. 

84.  Crab   Meat. — Nutrients   in   total   importation   calculated. 

85.  Lobsters. — This   item   includes   both  whole  or  fresh   and 
canned  lobsters. 

The  nutrients  were  calculated  separately  for  the  two  sorts  and 
the  results  combined. 

The  factors  used  in  calculating  nutrients  in  short  tons  from  the 
commodity  units  given  are  exhibited  in  Table  27.  The  values  got  by 
these  factors  are  changed  to  metric  tons  by  multiplying  by  0.9072. 


100 


THE  NATION'S  FOOD 


TABLE  27. — FACTORS  BY  WHICH  AMOUNTS,  IN  ORIGINAL  UNITS,  OF  IMPORTED 
PRIMARY  FOOD  COMMODITIES  ARE  TO  BE  MULTIPLIED  TO  GET  SHORT  TONS 

OF  NUTRIENTS 


Com- 
modity 
refer- 
ence 
No. 

Commodity 

Original 
specified 
unit  of 
measure 

To  short 
tons  of 
protein 

To  short 
tons  of  fat 

To  short 
tons  of 
carbohy- 
drate 

To 
millions  of 
calories 

49 

Macaroni             .        .... 

Ib. 

0.000061 

0  .  000005 

0.000371 

0.001650 

50 

Rice                       

Ib. 

0.000040 

0  .  000001 

0  .  000395 

0.001631 

51 
52 

Rice  flour  
Wheat*                      .      .. 

Ib. 
bu. 

0.000040 
0.002483 

0  .  C00001 
0.000218 

0.000395 
0.016357 

0.001631 
0.071925 

53 

Wheat  flour                   .  .  . 

bbl. 

0.011172 

0.000980 

0.073598 

0.323616 

54 

Beans  and  lentils.         .  .  . 

bu. 

0.006630 

0.000430 

0.018470 

0.097000 

55 

Onions                      .      ... 

bu. 

0.000392 

0.000084 

0.002492 

0.011437 

56 

Peas,  dried         

bu. 

0  .  007380 

0  .  000300 

0.018600 

0.099300 

57 

Potatoes    

bu. 

0.000540 

0.000030 

0.004410 

0.018667 

58 

cal 

0  000024 

o 

0  004872 

0  018240 

59 

Kal 

o 

o 

0  003575 

0  013299 

60 

Ib 

o 

o 

0  000500 

0  001860 

61 

Cane  sugar                     .  .  . 

Ib, 

o 

0 

0  000500 

0  001860 

62 
63 

Maple    sugar    and  syrup 
Bananas     

Ib. 
Ib. 

0 
0.000004 

0 
0.000002 

0.000385 
0  000064 

0.001435 
0.000270 

64 

Currants     

Ib. 

0.000012 

0.000009 

0  000371 

0.001495 

65 

Dates  

Ib. 

0.000009 

0.000013 

0  .  000353 

0.001450 

66 

Fies 

Ib 

0  000021 

0  000001 

0  000371 

0  001475 

67 

Raisins 

Ib 

0  000011 

0  000015 

0  000343 

0  001445 

68 

Olives 

gal 

0  000032 

0  000818 

0  000344 

0  008303 

69 

Oranges 

Ib 

0  000002 

0  000001 

0  000038 

0  000153 

70 

Almonds  unshelled  
Almonds,  shelled       .    ... 

Ib. 
Ib 

0.000057 
0  000105 

0.000151 
0  .  000275 

0.000048 
0  000086 

0.001660 
0  003030 

71 

Filberts,  unshelled. 

Ib. 

0.000037 

0.000157 

0  000031 

0  001575 

Filberts,  shelled     

Ib. 

0  .  000078 

0  .  000327 

0  000065 

0  003290 

72 
73 

74 
75 
76 

Peanuts,  unshelled  
Peanuts,  shelled  
Walnuts,  unshelled  
Walnuts,  shelled  
Cocoanut,  shredded  
Cream  and  Brazil  nuts  .  .  . 
Chinese  nut  oil  

Ib. 
Ib. 
Ib. 
Ib. 
Ib. 
Ib. 
gal. 

0.000097 
0.000129 
0.000024 
0.000092 
0.000031 
0.000043 

o 

0.000166 
0.000220 
0.000087 
0  .  000322 
0.000287 
0.000169 
0  003773 

0.000072 
0.000095 
0.000017 
0.000065 
0.000158 
0.000017 

o 

0.002030 
0.002690 
0.000885 
0.003300 
0.003125 
0.001655 
0  031844 

77 

78 

Edible  olive  oil  
Cocoanut  oil 

gal. 
Ib 

0 

o 

0.003773 
0  000490 

0 

o 

0.031844 
0  004136 

79 
80 

Cottonseed  oil  
Cacao,  crude.  . 

Ib. 
Ib 

0 
0  000065 

0.000490 
0  000203 

0 
0  000127 

0.004136 
0  002425 

81 

82 
83 

Cocoa  and  chocolate, 
manufactured  
Cured  fish  
Fresh  fish 

Ib. 
Ib. 
Ib 

0.000086 
0.000085 
0  000086 

0.000194 
0.000027 
0  000019 

0.000170 
0 

o 

0.002590 
0.000544 
0  000497 

84 

Crab  meat 

Ib 

0  000079 

0  000008 

0  000003 

0  000370 

85 

Lobsters,  canned  
Lobsters,  all  other 

Ib. 
Ib 

0.000091 
0  000030 

0.000005 
0  000003 

0.000003 
0  000001 

0.000390 
0  000140 

*  These  are  the  factors  for  nutrients  in  flour  from  wheat  for  years  1911-17.  For  the  year 
1917-18  the  factors  are:  Protein,  0.002531;  fat,  0.000222;  carbohydrate,  0.16672;  calories, 
0.073309. 

The   nutrient   values   of  the  gross  imports   are   set  forth  in 
Table  28. 


GROSS    IMPORTS    OF   PRIMARY    AND    SECONDARY    FOODS"  10 1 


TABLE  28. — SHOWING  THE  GROSS  IMPORTS  OF  PRIMARY  FOODS  INTO  THE  UNITED 
STATES  FROM    1911-12  TO  1917-18  INCLUSIVE 


1911-12 


Reference 

No. 

Commodity 

•a 

.S3 

t? 

Gross  im- 
ports in 
original  units 

»J 

Jo 

a£S 
III 

Protein  in 
metric  tons 

Fat  in 
metric  tons 

Carbohydrate 
in  metric 
tons 

d 

|| 

P 

49 

Grains  and  Their  Deriv- 
ative Products 
Macaroni 

Ib 

108,231,028 

49,093 

5,989 

491 

36427 

178581 

50 

Rice 

Ib 

59  604  798 

27037 

2,163 

54 

21  359 

97215 

51 

Rice  flour. 

Ib. 

116,576,653 

52,879 

!  4,230 

106 

41,774 

190  137 

ttf 

Wheat.  

bu. 

2,699,130 

73,460 

6,080 

533 

40,052 

194,135 

53 

Wheat  flour  

bbl. 

158,777 

14,116 

1,609 

142 

10,601 

51  383 

Sub-total  —  Grains 

216585 

20071 

1  326 

150  213 

711  451 

54 
55 

Vegetables 
Beans  and  lentils  
Onions 

bu. 
bu 

1,004,930 
1  436  037 

27,350 
37,129 

6,045 
511 

392 
110 

16,838 
3247 

97,478 
16424 

56 

Peas,  dried  

bu. 

806,762 

21,957 

5,401 

220 

13,613 

80111 

57 

Potatoes 

bu 

13,734  695 

373,803 

6,729 

374 

54,948 

256  386 

Sub-total  —  Vegetables 

460,239 

18,686 

1,096 

88,646 

450  399 

58 

Saccharine  Materials 
Honey 

Kal 

90000 

490 

2 

397 

1  642 

59 
60 

Molasses  
Beet  sugar 

gal. 
Ib 

41,500,201 
6,504260 

207,068 
2,950 



134,593 
2,950 

551,911 
12098 

61 

Cane  sugar 

Ib 

5  609  653  143 

2,544,511 

2,544  511 

10  433  955 

62 

Ib 

2  164  000 

98? 

756 

3  105 

Sub-total  —  Sugar  t 

2  756  001 

2 

2,683  207 

11  002  711 

63 
64 

Fruits 
Bananas  
Currants 

Ib. 
Ib 

2,414,933,406 
33,151  396 

1,095,407 
15,037 

8,763 
361 

4,382 
270 

140,212 
11,158 

652,032 
49561 

65 

Dates 

Ib 

25  208  248 

11  434 

206 

298 

8073 

36  552 

66 
67 
68 

Figs....  
Haisins  
Olives 

Ib. 
Ib. 
gal 

18,765,408 
3,255.861 
5  076  857 

8,512 
1,477 
18653 

357 
33 
147 

17 
44 
3768 

6,316 
1,013 
1  584 

27,679 
4,705 
42  153 

69 

Oranges  . 

fi? 

363000 

165 

•     1 

13 

56 

Sub-total  —  Fruits  

1,750,685 

9,868 

8,779 

168,369 

812,738 

70 

Vegetable  Oils  and  Nuts 
Almonds 

Ib 

17,231  458 

7,816 

1,476 

3,872 

1,214 

47019 

71 

Filberts  

Ib. 

11,198,991 

5,080 

437 

1,850 

366 

20,473 

72 

73 
74 
75 
76 

Peanuts  
Walnuts  
Cocoanut,  shredded  
Cream  and  Brazil  nuta. 
Chinese  nut  oil  

Ib. 
Ib. 
Ib. 
Ib. 
gal. 

15,558,038 
37,213,674 
5,331,826 
21,539,508 
4,767,596 

7,057 
16,880 
2,419 
9,770 
16,652 

1,457 
1,601 
150 
840 

2,471 
5,668 
1,388 
3,302 
16,319 

1,071 
1,132 
764 
332 

33,317 
63,873 
16,662 
35,648 
151,819 

77 

Edible  olive  oil 

gal 

4,836,515 

16,892 

16,544 

154,014 

78 

Cocoanut  oil 

Ib 

46  370  732 

21  034 

20,613 

191  798 

79 

Cottonseed  oil  .    . 

Ib 

1,513,051 

686 

672 

6,258 

80 
81 

Cacao,  crude  
Cocoa     and     chocolate, 
manufactured 

Ib. 
Ib 

145,968,945 
2,816,885 

66,211 
1,278 

8,607 
220 

26,882 
495 

16,817 
435 

353,975 
7,296 

Sub-total  —  Oils  and  Nuts 

171  775 

14  788 

100,076 

22  131 

1  082  152 

82 

Fish 
Cured  fish  

Ib 

130,890,886 

59,372 

10,093 

3,206 

71,205 

83 

Fresh  fish  

Ib 

25,067,309 

11,370 

1,956 

432 

12,458 

84 

Crab  meat 

Ib 

2500000 

1,134 

179 

18 

6 

925 

85 

Lobsters  

Ib. 

8,848,152 

4,013 

426 

30 

14 

2,076 

Sub-total  —  Fish 

75,889 

12,654 

3,686 

20 

86  664 

Grand    Total—  All   Pri- 

4,831,174 

76069 

114,963 

3,112,586 

14  146  115 

102  ' 


THE    NATION  S    FOOD 


TABLE  28 — Continued 


1912-13 


Reference 
No. 

Commodity 

1 

j-s| 

Gross  im- 
ports in 
metric  tons 

Protein  in 
metric  tons 

Fat  in 
metric  tons 

Carbohydrate 
in  metric 
tons 

Calories  in 
millions 

1 

49 

Grains  and  Their  Deriv- 
ative Products 

lb. 

106,500,752 

48,308 

5,894 

483 

35,845 

175.72& 

50 

Rice     

Ib. 

68,201,721 

30,936 

2,475 

62 

24,440 

111,237 

51 

lb. 

137,608,742 

62,419 

4,993 

125 

49,310 

224,44^ 

52 

Wheat                   • 

bu. 

798,028 

21,719 

1,798 

158 

11,842 

57398 

50 

Wheat  flour                    « 

bbl 

107,558 

9,562 

1090 

95 

7181 

34807 

OJ 

172,944 

16250 

923 

128,618 

603  608 

54 

Vegetables 

bu. 

1,048,297 

28,530 

6305 

409 

17565 

101  685 

^ 

bu. 

789,458 

20,411 

280 

59 

1,784 

9,029 

56 

Peas  dried             

bu. 

1,134,346 

30,872 

7594 

308 

19  141 

112641 

57 

57 

Potatoes 

bu 

337,230 

9,178 

165 

9 

1349 

6298 

Sub-total  —  Vegetables     . 

88,991 

14344 

785 

39839 

229  65S 

53 

Saccharine  Materials 
Honey 

eal. 

160,000 

871 

4 

708 

2  918 

59 

Molasses          

c! 

48,813,970 

243,561 

158,314 

649  177 

60 

lb 

182,647,582 

82,848 

82848 

339  725 

61 

Cane  sugar  

lb. 

5,956,494,249 

2,701,836 

2,701,836 

11,079,079' 

62 

Maple  sugar  and  syrup 

lb. 

2,164,000 

982 

756 

3  105 

3,030,098 

4 

2  944  462 

12  074  004 

63 

Fruits 
Bananas          

lb. 

2,300,248,152 

1,043,386 

8347 

4  173 

133  553 

621  067 

64 

lb 

30  843  735 

13,991 

336 

252 

10381 

46  111 

65 

Dates     . 

lb. 

34,304,951 

15,561 

280 

405 

10'986 

49742 

66 

Figs 

lb 

16,837,819 

7,638 

321 

15 

5  667 

24  836 

67 

Raisins         

lb. 

2,579,705 

1,170 

25 

35 

802 

3728 

68 

Olives                .    .  . 

eal. 

3,946,076 

14,498 

114 

2928 

1231 

32764 

69 

lb 

779  200 

353 

2 

1 

27 

119 

1,096,597 

9425 

7809 

162647 

778  367 

70 

Vegetable  Oils  and  Nuts 

lb. 

15,670,958 

7,108 

1,380 

3,618 

1,133 

43932 

71 

Filbeits          

lb. 

10,427,306 

4,730 

423 

1,785 

354 

19,761 

72 

Peanuts 

lb 

19,082,995 

8,656 

1,888 

3207 

1  388 

43228 

73 

Walnuts  

lb. 

26,662,441 

12,094 

1,220 

4,316 

863 

48,643 

74 
75 
76 

Cocoanut,  shredded  
Cream  and  Brazil  nuta  . 
Chinese  nut  oil     

lb. 
lb. 
gal. 

6,602,556 
11,933,445 
5,996,666 

2,995 
5,413 
20,945 

186 
465 

1,719 
1,830 
20525 

946 
184 

20,633 
19,750 
190958 

77 

Edible  olive  oil 

S3 

5,221,001 

18,235 

17871 

166  258 

78 

ib 

50,504,192 

22,909 

22,450 

208,885 

79 

Cottonseed  oil            .  . 

lb. 

3,383,511 

1,535 

1  504 

13994 

80 

Cacao,  crude 

lb 

140  039,172 

63521 

8258 

25  790 

16  134 

339  595 

81 

Cocoa    and    chocolate, 
manufactured  

lb. 

3,470,680 

1,574 

270 

611 

535 

8,989 

Sub-total  —  Oils  and  Nuts 

169  715 

14  090 

105  226 

21  537 

1  124  626 

8? 

Fish 
Cured  fish 

lb 

132  825  185 

60249 

10242«, 

3  253 

72  257 

83 

Fresh  fish  

lb 

27  446  055 

12,449 

2.141 

473 

13641 

84 

Crab  meat  

lb 

2820852 

1  280 

202 

21 

7 

1  C44 

85 

Lobsters  

lb 

8  076  834 

3  554 

380 

27 

13 

1  854 

Sub-total—  Fish  

77642 

12965 

3  774 

20 

88796 

— 

Grand    Total—  All  Pri- 
mary Food  Imports.  .  .  . 

4  635  987 

67078 

118  517 

3  297  123 

14  899  054 

GROSS   IMPORTS    OF   PRIMARY   AND    SECONDARY   FOODS       103 
TABLE  28 — Continued 


1913-14 


Reference 
No. 

Commodity 

.52 

Gross  im- 
ports in 
original  units 

Gross  im- 
ports in 
metric  tons 

Protein  in 
metric  tons 

Fat  in 
metric  tons 

Carbohydrate 
in  metric 
tons 

Calories  in 
millions 

49 

Grains  and  Their  Deriv- 
ative Products 

Ib. 

126  128621 

57  212 

6980 

572 

42451 

208  112 

50 

Rice 

Ib 

133  295  596 

60  462 

4  83 

121 

47  765 

217  405 

51 

Rice  flour            

Ib. 

139  906  868 

63  461 

5077 

127 

50  134 

228  188 

52 

Wheat                    

bu 

1  978  937 

53  858 

4458 

391 

29365 

142  33^ 

53 

Wheat  flour 

bbl 

89911 

7  994 

911 

80 

fi  003 

2Q  flQ7 

Sub-total  —  Grains  

242,987 

22,263 

1,291 

175,718 

825,137 

54 

Vegetables 

bu 

1  634  070 

44  473 

9828 

638 

27  380 

1  58  50*5 

55 

Onions         

bu. 

1  114  811 

28823 

396 

85 

2  520 

12  750 

56 

bu 

866488 

23582 

5  801 

236 

14  6I)1 

fifi  (142 

57 

Potatoes        

bu. 

3  645  993 

99229 

1  786 

99 

14587 

680BO 

Sub-total  —  Vegetables.  .  . 

196,107 

17,811 

1,058 

59,108 

325,357 

58 

Saccharine  Materials 
Honey               

gal. 

220000 

1  197 

5 

973 

4  013 

59 

5 

71,098,50? 

354751 

230  587 

945  539 

60 

Beet  sugar  

ib 

2  367  708 

1  074 

1  074 

4  404 

61 

Cane  sugar  

Ib. 

6,340,152,101 

2,875  861 

2  875  861 

11  792*683 

62 

Maple  sugar  and  syrup 

Ib. 

2,164000 

982 

756 

3  105 

Sub-total  —  Sugars  

3,233,865 

5 

3,109,251 

12,749,744 

63 

Fruits 
Bananas  

Ib. 

2,639,601  108 

1  197315 

9578 

4789 

153  255 

712  692 

64 

Currants 

Ib. 

32  033  177 

14  530 

348 

261 

10781 

47890 

65 

Dates 

Ib 

34  073  608 

15*456 

279 

402 

10912 

49  407 

66 

Figs  

Ib. 

19  284  868 

8748 

367 

17 

6491 

28445 

67 

Raisins 

Ib 

4  554  549 

2066 

45 

62 

1*417 

6  581 

68 

Olives  

SI. 

5316364 

19533 

154 

3945 

1  659 

44  149 

69 

Oranges  

312000 

142 

1 

11 

48 

Sub-total  —  Fruits 

1  257  790 

10772 

9476 

184  526 

889  205 

70 

Vegetable  Oils  and  Nuts 
Almonds 

Ib 

19  038  405 

8636 

1  564 

4  105 

1  287 

49835 

71 

Filberts  

Ib. 

12,636  479 

5732 

485 

2*053 

*406 

22  721 

72 

Peanuts  

Ib. 

44.549  789 

20  208 

4  722 

8035 

3475 

108  307 

73 

Walnuts 

Ib 

37  195  728 

16872 

1  360 

4  OQQ 

963 

54  479 

74 
75 
76 

Cocoanut,  shredded. 
Cream  and  Brazil  nuts. 
Chinese  nut  oil       ...      i 

Ib. 
Ib. 
gal. 

10,297,554 
20,423,497 
4  932  444 

4,671 
9,264 
17228 

289 
797 

2,681 
3,132  ! 
16883 

1,476 
315 

32,180 
33,801 
157  069 

77 
78 

Edible  olive  oil  ; 
Cocoanut  oil 

i1- 

6,217,560 
74  386  213 

21,716 
33  741 

21,282 
33  066 



197,992 
307  661 

79 
80 
81 

Cottonseed  oil  
Cacao,  crude  
Cocoa    and    chocolate, 
manufactured 

ib. 

Ib. 
Ib 

17,293,201 
176,267,646 

3096445 

7*844 
79,954 

1  405 

10394 
241 

7,687 
32,461 

545 

26,308 

477 

71,525 
427,449 

8  020 

Sub-total  —  Oils  and  Nuts 

227  271 

9852 

36769 

28707 

1  471  039 

T_. 

82 

Fish 
Cured  fish  

Ib 

172  103  096 

78,065 

3271 

4216 

93624 

83 

Fresh  fish  

Ib. 

36,309,380 

16,470 

2,833 

626 

18,046 

84 

Crab  meat  

Ib 

2,754,112 

1,249 

198 

20 

7 

1  019 

85 

Lobsters  

Ib 

7  751  323 

3,516 

338 

25 

11 

1  661 

Sub-total  —  Fish 

99300 

6640 

4  887 

18 

114350 



Grand    Total  —  All  Pri- 

5,257,320 

7,343 

53,481 

3,557,328 

16,374,832 

104 


THE    NATION  S    FOOD 


TABLE  28. — Continued 


1914-15 


Reference 
No. 

Commodity 

Original 
units 

1 

,  c  = 

E'"« 

'ill 

jas 

d 
ni 

oas 

Protein  in 
metric  tons 

o 
o 

sis 
-*j  * 

£2 

Carbohydrate 
in  metric 
tons 

Calories  in 
millions 

49 

Grains  and  Their  Deriv- 
ative Products 

Ib 

56  542  480 

25647 

3  129 

257 

1903C 

93  295 

50 

Rice                    

Ib 

170853883 

77,499 

6,200 

155 

61,224 

278  663 

.">! 

Rice  flour 

Ib 

74  831  312 

33943 

2  715 

68 

26815 

122  050 

52 

Wheat              

bn 

426,469 

11,607 

961 

84 

6,329 

30674 

53 

Wheat  flour           

bbl 

64200 

5,708 

650 

57 

4286 

20  776 

Sub-total  —  Grains  

154,404 

13,655 

621 

117684 

545  458 

54 
55 

Vegetables 
Beans  and  lentils  

bu. 

l)ii 

905,647 
829  177 

24,648 
21,438 

5,447 
295 

353 
64 

15,175 

1,874 

87,848 
9483 

56 

bu 

546  903 

14885 

3661 

149 

9228 

54307 

57 

Potatoes  

bu. 

270,942 

7,374 

132 

7 

1,084 

5,058 

Sub-total  —  Vegetables.  :  . 

68,345 

9,535 

573 

27,361 

156  696 

58 

Saccharine  Materials 

ral 

285  000 

1  551 

6 

1,260 

5  198 

59 

B»J. 

94  047*347 

469  256 

305  015 

1  250  736 

60 

Ih 

877  623 

398 

398 

1  632 

61 

Ib 

6  778  227  612 

3  074  570 

3,074  570 

12  607  5C3 

62 

Maple  sugar  and  syrup. 

Ib. 

1,473,762 

668 





514 

2,115 

Sub-total  —  Sugars  

3,546,443 

6 



3,381,757 

13,867,184 

63 
64 

Fruiis 
Bananas  

Ib. 
Ib 

2,231,373,366 
30  350  527 

1,012,144 
13,767 

8,097 
330 

4,049 

248 

129,554 
10,215 

602,471 
45,374 

65 

Dates          

Ib 

24,949,374 

11,317 

204 

294 

7,990 

36,177 

66 

Figs                           

Ib 

20  779  730 

9,426 

396 

19 

6,994 

30.650 

67 
68 

Raisins  
Olives                    

Ib. 
rnl 

2,808,806 
3  622  275 

1,274 
13,309 

28 
105 

38 

2,688 

874 
1,130 

4,059 
30,076 

69 

Ib 

167  COO 

76 

5 

26 

Sub-total  —  Fruits  

1  061  313 

9,160 

7,336 

156,762 

748,833 

70 

Vegetable  Oils  and  Nuts 

Ib 

17  111  264 

7  762 

1,416 

3,717 

1,166 

45,131 

71 
72 

Filberts  
Peanuts                  ...    . 

Ib. 
Ib 

13,690,562 
24  184  673 

6,210 
10970 

533 
2,421 

2,254 
4,115 

445 
1,781 

24,947 
55,460 

73 

Walnuts  

Ib 

33  445  838 

15,171 

1,413 

5,008 

l.COO 

56,424 

74 
75 

76 

Cocoa  nut,  shredded.  .  .  . 
Cream  and  Brazil  nuts. 

Ib. 
Ib. 

,,.,] 

5,936,212 
16,272,581 
4  94C  330 

2,693 
7,381 
17255 

167 
635 

1,546 
2,495 
1691C 

851 
251 

18,551 
26,931 
157,320 

77 
78 

Edible  olive  oil  

gat. 

Kal. 
Ib 

6,710,967 
63  135  428 

23,439 
28  638 



22,970 
28065 

213,704 
261,128 

79 
80 

Cottonseed  oil  

Ib. 
Ib 

15,162,361 
192  306  634 

6,878 
87230 

il  340 

6,740 
35415 

22,156 

62,712 
466,344 

81 

Cocoa    and    chocolate, 

Ib 

2  427  561 

1  101 

190 

427 

375 

6,287 

Sub-total  —  Oils  and  Nuts 

214,728 

18,115 

129,662 

28,025 

1,394,939 

8? 

Fish 
Cured  fish  

Ib 

159  621  520 

72404 

12309 

3,910 

86,834 

83 

Fresh  fish  

Ib 

46  650  007 

21  160 

3640 

804 

23,185 

84 

85 

Crab  meat  
Lobster  

Ib. 

Ib 

2,300,826 
8  845  207 

1,044 
4012 

165 
367 

16 

28 

6 
13 

851 
1,811 

Sub-total  —  Fish  . 

98  620 

16481 

4758 

19 

112,681 

' 

Grand    Total—  All   Pri- 
mary Food  Imports 

5  143  853 

66  952 

14°  950 

3  711  608 

16  825,791 

GROSS    IMPORTS    OF    PRIMARY    AND    SECONDARY    FOODS        105 
TABLE  28. — Continued 


I 

J5  6 

^  Z 

Commodity 

|! 

Gross  im- 
ports in 
original  units 

i  S3 

fil 

3aa 

Protein  in 
metric  tons 

! 

w 

il 

£B 

Carbohydrate 
in  metric 
tons 

I 

C'alories  in 
millions 

49 

Grains  and  Their  Deriv- 
ative Products 

lh 

21.789.6C2 

9,884 

1,206 

99 

7  334 

35  953 

50 

Rice              

Ih 

178,783.954 

81,096 

6,487 

162 

64  066 

991  597 

51 

lt> 

55,628,767 

25,233 

2,018 

51 

19  934 

90  731 

52 

Wheat     

hu 

5,703,078 

155,214 

12,847 

1,128 

84  627 

410  194 

53 

Wheat  flour 

1,1,1 

329,905 

29,330 

3344 

293 

22  026 

106  763 

300757 

25  9C2 

1  733 

197  987 



r>4 

Vegetables 
Beans  and  lentils 

l>u 

662,759 

18,038 

3986 

259 

11  105 

64  288 

f>5 

Onions            

bu 

815,872 

21.C94 

290 

62 

1  844 

£  331 

:,r> 

bn 

940,321 

25592 

6296 

256 

15  867 

93  374 

57 

Potatoes  

bu. 

209,532 

5,703 

102 

5 

838 

3,911 

Sub-  total     Vegetables 

70427 

10  674 

582 

29  654 

170  9(14 

58 

Saccharine  Materials 

rrnl 

350,000 

1,905 

7 

1  547 

6  384 

59 

Molasses         

gal. 

110,394,760 

550,822 

358  033 

1  468  140 

60 

Ib 

2,050 

1 

4 

61 

Cane  sugar  

Ib 

7,084,922,359 

3,213,685 

3  213  685 

13  177  956 

62 

Maple  sugar  and  syrup. 

Ib. 

1,886,933 

856 

659 

2,708 

3,767,269 

7 

3  573  925 

14  655  192 

63 
64 

Fruits 
Bananas  
Currants                

Ib. 
Ib 

2,000,948,940 
25,373,029 

907,624 
11,509 

7,261 
276 

3,631 
207 

116,176 
8539 

540,256 
37  933 

r..-) 

Dates 

Ib 

31,075,424 

14,096 

254 

366 

9  952 

45  059 

66 

(17 

Figs  
Raisins 

Ib. 
Ib 

7,153,250 

1  C24  290 

3,245 
465 

136 
10 

6 
14 

2,408 
318 

10,551 
1  480 

68 

Olives           

p-fll 

5,938,446 

21,819 

172 

4,407 

1853 

49  307 

69 

Ib 

298,000 

135 

10 

46 

Sub-total     Fruits 

958.893 

8,110 

8631 

139  256 

684  632 

70 

Vegetable  Oils  and  Nuts 
Almonds   

lh 

16,596,921 

7,528 

1,453 

3,811 

1,194 

46,275 

71 

Filberts 

Ib 

10.919,460 

4,953 

408 

1,730 

342 

19  143 

7?, 

Peanuts    

Ib 

28,413,680 

12,888 

3,072 

5,228 

2,261 

70,479 

73 
74 
75 
76 
77 

Walnuts  
Cocoa  nut,  shredded.  .  .  . 
Cream  and  Brazil  nuts. 
Chinese  nut  oil  
Edible'olive  oil     

Ib. 
Ib. 
Ib. 
gal. 
gal. 

36,858,934 
8,491,069 
14,798,912 
4.968.262 
7,224,431 

16,719 
3,852 
6,713 
17,353 
25,233 

1,680 
239 

577 

5,943 
2,211 
2,269 
17,005 
24,728 

1,188 
1,217 
229 

66,983 
26,535 
24,492 
158,209 
230.G55 

78 
79 
80 

Cocoa  nut  oil  
Cottonseed  oil  

Ib. 
lh. 
Ib 

66,007,560 
17,180.542 
243  231  939 

}  29,941 
7,793 
110,329 

14,343 

29,342 
7,637 
44793 

28  023 

273,007 
71,059 
589  837 

81 

Cocoa    and    chocolate, 
manufactured  

lb.1 

2,347,162 

1,065 

183 

413 

362 

6,079 

Sub-total—  Oils  and  Nuts 

244,367 

21  955 

145  110 

34816 

1  582  153 

8? 

Fish 
Cured  fish          

Ib 

152,474,573 

69,162 

11,757 

3,735 

82,946 

83 

Fresh  fish 

Ib 

54  352  654 

24,654 

4240 

937 

27.C13 

84 
85 

Crab  meat  
Lobster 

Ib. 
Ib 

2,956.676 
8  817,950 

1,341 
4,000 

212 
353 

22 

27 

8 
12 

1.C94 
1,745 

Sub-total  —  Fish 

99  157 

16562 

4721 

20 

112  798 

Grand    Total—  All   Pri- 
mary Food  Imports.  .  .  . 

5,440,870 

83,210 

160,777 

3,975,658 

18.140,924 

106 


THE  NATION'S  FOOD 


TABLE  28 — Continued 


1916-17 


1 

I 

81 

1 

1 

-e  2 

c 

Reference 
No. 

Commodity 

.S-2 

i»l 

m 

E.St 
1*1 

I  &§ 

g.o 
(P 

Q 

fl'C 

•*•*  -4J 
-4J    Q> 

£a 

|ia 

«.ss 

!l 
3s 

49 

Grains  and  Their  Deriv- 
ative Pioducls 

b. 

3,472,503 

1,575 

192 

15 

1,168 

5,730 

50 

Rice                 

h 

150,836,314 

68,419 

5,473 

137 

54,050 

246,014 

51 

Rice  flour 

b 

37,730,024 

17,114 

1,369 

34 

13,520 

61,538 

52 

Wheat                  

bu. 

24,138,817 

656,958 

54,374 

4,774 

358,194 

1,736,184 

53 

Wheat  flour 

bbl 

174,704 

15,532 

1,771 

155 

11,665 

56,537 

Sub-total  —  Grains  

759,598 

63,179 

5,115 

438,597 

2,106,003 

54 

Vegetables 
Beans  and  lentils  

bu. 

3,747,993 

102,005 

22,543 

1,462 

62,800 

363,555 

55 

bu. 

1,757,948 

45,452 

625 

134 

3,974 

20,106 

56 

Peas,  dried  

bu. 

1,163,021 

31,653 

7,786 

317 

19,624 

115,488 

57 

Potatoes 

bu. 

3,079,025 

83,799 

1,509 

83 

12,319 

57,476 

Sub-total  —  Vegetables 

262,909 

32,463 

1,996 

98,717 

556  625 

58 

Saccharine  Materials 
Honey 

-Ml 

394,000 

2,145 

8 

1,742 

7,187 

59 

ia 

139,968,483 

698,382 

453,946 

1,861  441 

60 

b 

28847 

13 

13 

54 

61 

h 

6,946,700,483 

3,150,988 

3,150,988 

12,920,863 

62 

h 

3  129  647 

1420 

1  093 

4491 

Sub-total  —  Sugars  

3,852,948 

8 



3,607,782 

14,794,036 

63 

Fruits 
Bananas 

h 

1,885,583,664 

855,295 

6,842 

3,421 

109,477 

509,108 

64 

Currants  

h 

10,476,534 

4,752 

114 

85 

3,526 

15,662 

65 

Dates.  .  . 

Ib 

25,485,361 

11,560 

208 

300 

8,161 

36,954 

66 

Figs  

Ib 

16,479,733 

7,475 

314 

14 

5,546 

24,308 

67 

Raisins  

Ib 

1,850,219 

839 

18 

25 

576 

2,674 

68 

Olives  

ml 

5,641,759 

20,729 

164 

4,187 

1,761 

46,844 

69 

Oranges  

Ib 

357,000 

162 

1 

13 

55 

Sub-total  —  Fruits  

900,812 

7,661 

8,032 

129,060 

635,605 

70 

Vegetable  Oils  and]Nuts 
Almonds 

Ib 

23,424,058 

10,625 

2,013 

5,281 

1,656 

64,110 

71 

Filberts  

Ib 

13,240,033 

6,006 

522 

2,203 

436 

24,384 

7?, 

Peanuts  

Ib 

34,986,760 

15,870 

3,874 

6,601 

2,852 

88,962 

73 

Walnuts 

Ib 

38  725  362 

17566 

1  648 

5840 

1  166 

65,808 

74 
75 
76 

Cocoanut,  shredded.  .  .  . 
Cream  and  Brazil  nuts. 
Chinese  nut  oil  

Ib. 
Ib. 

gal 

9,743,024 
14,627,742 
6,864  110 

4,419 
6,635 
23,974 

274 
571 

2.537 
2,243 
23,494 

1,396 
226 

30,447 
24,209 

218,581 

77 

Edible  olive  oil 

gal 

7  533  149 

26311 

25,785 

239,886 

78 

Cocoanut  oil 

Ib 

79  223  398 

35  935 

35216 

327  668 

79 

Cottonseed  oil.  .  . 

Ib 

13  703  126 

6216 

6092 

56,676 

80 

Cacao,  crude 

Ib 

338  653  876 

153  612 

19970 

62367 

39017 

821  236 

81 

i  Cocoa    and    chocolate, 
manufactured 

Ib 

1  829  521 

830 

142 

322 

282 

4,738 

Sub-total  —  Oils  and  Nuts 

307  999 

29  014 

177  981 

47031 

1  966  705 

82 

Fish 
Cured  fish  

Ib 

166  040  558 

75,315 

12803 

4  067 

90,326 

83 

Fresh  fish  

Ib 

59  906  407 

27  173 

4674 

1  032 

29773 

84 

Crab  meat  

Ib 

4  000,608 

1,815 

287 

29 

11 

1,480 

85 

Lobster  

Ib 

7,945,441 

3,604 

361 

26 

u 

1,766 

Sub-total—  Fish  

107,907 

18,125 

5,154 

23 

123,345 

Grand    Total—  All  Pri- 
'    mary  Food  Imports.  .  . 

6,192.173 

150,450 

198,278 

4,321,210 

20,182,319 

GROSS    IMPORTS    OF   PRIMARY    AND    SECONDARY   FOODS        107 


TABLE  28 — Continued 


1917-18 


Reference 
No. 

Commodity 

|| 

42 

•3 

.rj 

Gross  im- 
ports in 
metric  tons 

Protein  in 
metric  tons 

a'S 

P 

Carbohydrate 
in  metric 
tons 

Calories  in 
millions 

49 
50 
51 
52 
53 

Grains  and  Their  Deiit- 
ative  Products 

lb. 
lb. 
Ib. 
bu. 
bbl 

669,524 
385,280,564 
48,064,650 
28,157,289 
675,096 

304 
174,762 
21,802 
766,324 
60,019 

37 
13,979 
1,745 
63,426 
6,842 

3 

349 
44 
5,568 
601 

225 
138,062 
17,224 
417,824 
45,075 

1,105 
,628,393 
78,393 
2.C25.213 
218,472 

Rice                     

Wheat  flour 

1,023,211 

86,029        6,565 

618,410      2,951,576 

bu. 
bu. 
bu. 
bu. 

54 
55 
56 
57 

Vegetables 
Beans  end  lentils  .  >  
Onions         

4,145,625 
1,315.402 
2,068,054 
1,115,000 

112,827      24,934 
34,010          468 
56,284      13,846 
30,346           546 

1,618 
100 
562 
30 

69,464 
2,974 
34,896 
4,461 

402,126 
15,044 
205,358 
20,814 

Peas  dried 

Potatoes            

58 
59 
60 
61 
62 

Sub-total—  Vegetables.  .  . 

233,467 

39,794 

2,310 

111,795 

643,342 

bacchfrine  Materials 

g»l 

lb. 
lb. 

606.COO 
159,898,090 
750 
6,186,474,712 
5,501,438 

3,299 
797,822 

14 

2,678 
518,582 

11.053 

2,126,485 
1 
11,506,843 
7,895 

2,806,154 
2,495 

2,806,154 
1,921 

Maple  sugi»r  and  syrup. 

Sub-total  —  Sugars  

3,609,770 

14 

3,329,335     13,652,277 

63 
64 
65 
66 
67 
68 
69 

Fruits 
Bananas 

lb. 
b. 
lb. 
lb. 
b. 

1,873.213,074 
5,168,070 
5,572,908 
10,473.219 
843,533 
2,160,059 
107,000 

849,684 
2,344 
2,528 
4,751 
383 
7.936 
49 

6,798 
56 
45 
200 
8 
63 

3,398 
43 
65 
9 
12 
1,603 

108,759 
1,739 
1,784 
3,525 
262 
674 

A 

505,768 
7,726 
8,081 
15,448 
1,219 
17,935 
16 

Currants 

Dates 

Figs 

Raisins         

Olives 

Oranges  

Sub-total  —  Fruits  

867,675        7,170 

5,130 

116,747 

556,193 

70 
71 
72 
73 
74 
75 
76 
77 
78 
79 
80 
81 

Vegetable  Oils  and  Nuts 
Almonds  

b. 
b. 
b. 
b. 
b. 
b. 
gal. 

ib! 

lb. 

23,840,145 
20,646.786 
76,512,962 
23,289,170 
20,579,973 
30,439,095 
4,815,740 
2,537,513 
259,196,853 
14,087,313 
399,040,401 

271,877 

10,814 
9,365 
34,706 
10,564 
9,335 
13,807 
16,820 
8,863 
117,571 
6,390 
181,004 

123 

2,085 
816 
8,866 
1,195 
579 
1,188 

5,466 
3,446 
15,117 
4,217 
5,358 
4,667 
16,484 
8,685 
115,219 
6,262 
73,487 

48 

1,712 
681 
6,528 
845 
2.95C 
469 

66,373 
38,144 
203,740 
47,552 
64,312 
50,377 
153,352 
80,805 
1,072,038 
58,265 
967,673 

704 

Filberts 

Peanuts  

Walnuts 

Cocoanut,  shredded.  .  .  . 
Cream  and  Brazil  nuts. 
Chinese  nut  oil 

Edible  olive  oil  

Cocoanut  oil 

Cottonseed  oil  

'23,531 
21 

Cacao,  crude         .... 

45,975 
42 

Cocoa    and    chocolate, 
manufactured  

Sub-total  —  Oils  and  Nuts 

419,362 

38,281 

258,456 

59,202 

2,803,335 

82 
83 
84 
85 

Fish 
Cured  fish  

lb. 
lb! 

179,221,211 
60,889,332 
4,860,377 
7,124,683 

81,294 
27,619 
2,205 
3,232 

13,820 
4,750 
348 
328 

4,390 
1,050 
35 
24 

'  ii 
11 

97,496 
30,262 
1,798 
1,603 

Fresh  fish  

Crab  meat  

Lobster  

Sub-total—  Fish  

114,350 

19,246 

5,499 

25 

131,159 

Grand    Total—  All   Pri- 
mary Food  Imports  

6,267,835     190,534 

277,960 

4,235,514 

20,737.882 

108 


THE    NATION  S    FOOD 


The  totals  for  the  successive  year  from  Table  28  are  exhibited 
in  Table  29,  which  is  arranged  on  the  same  plan  as  Table  8  of 
Chapter  III. 

TABLE  29. — SUMMARY  OF  GROSS  IMPORTS  OF  PRIMARY  FOODS 
(Metric  Tons) 


Year 

Total  gross 
imports  of 
primary 
foods 

Protein 
in  gross 
imports 

Fat  in 
gross 
imports 

Carbohy- 
drate in 
gross 
imports 

Calories 
(millions) 
in  gross 
imports 

1911-12 

4,831,174 

76,069 

114,963 

3,112,586 

14,146,115 

1912-13 

4,635,987 

67,078 

118,517 

3,297,123 

14,899,054 

1913-14 

5,257,320 

87,343 

153,481 

3,557,328 

16,374,832 

1914-15 

5,143,853 

66,952 

142,950 

3,711,608 

16,825,791 

1915-16 

5,440,870 

83,210 

160,777 

3,975,658 

18,140,924 

1916-17 

6,192,173 

150,450 

198,278 

4,321,210 

20,182,319 

1917-18 

6,267,835 

190,534 

277,960 

4,235,514 

20,737,882 

Total  for  7  years  

37,769,212 

721,636 

1,166,926 

26,211,027 

121,306,917 

Average  per  year,  whole  period. 

5,395,601 

103,091 

166,704 

3,744,432 

17,329,560 

Average  per  year,  prewar  

4,908,160 

76,830 

128,987 

3,322,346 

15,140,000 

Average  per  year,  war  period...  . 

5,761,183 

122,786 

194,991 

4,060,997 

18,971,729 

Par  cent,  nutrient  to  total  (whole 

period)  and  calories  por  Ib.  .  .  . 

1  .9 

3.1 

69.4 

1456.9 

The  first  noticeable  feature  of  the  summarized  import*  data  is 
the  course  of  events  in  successive  years.  It  is  plain  that  throughout 
the  seven  years  covered  here  there  has  been  a  steady  increase  in 
food  imports.  This  increase  has  been  relatively  most  marked 
in  protein  and  fat.  The  precise  character  of  these  yearly  changes 
is  most  clearly  to  be  seen  from  Fig.  12. 

The  dominant  position  of  sugar  in  our  food  imports  is  apparent. 
The  carbohydrate  line  ascends  steadily  alongside  the  total  line, 
but  without  showing  the  fluctuations  of  the  latter.  The  fat  and 
protein  imports  are  insignificant  as  compared  with  the  carbohydrate. 

Comparing  the  prewar  averages  with  those  for  the  war  years 
it  is  seen  that  the  total  gross  primary  food  imports  were  17.4  per  cent, 
greater  in  the  war  period  than  prewar;  the  protein  imports  were 
59.8  per  cent,  greater;  the  fat  imports  were  51.2  per  cent,  greater; 
the  carbohydrate  imports  were  22.2  per  cent,  greater;  and 
the  calory  content  of  the  gross  primary  food  imports  was  25.3 
per  cent,  greater  in  the  war  period.  These  are  all  notable  increases. 
They  indicate  first  the  negligibly  small  effect  of  the  German  sub- 
marine campaign  on  our  food  imports,  and  second  the  fact  that 
high  prices  in  the  United  States  in  the  war  period  greatly  stimu- 
lated the  imports  of  primary  foodstuffs. 


GROSS   IMPORTS    OF   PRIMARY   AND    SECONDARY   FOODS      109 

1 


ly^TT 


FIG.  12. — Showing  the  course  of  gross  imports  of  primary  food  materials  since 
1911.  Solid  line  denotes  total  primary  food  imports.  Dash  line,  protein  content 
of  imported  primary  foods;  dot  line,  fat  content  of  imported  primary  foods;  dash- 
dot  line,  carbohydrate  content. 

TABLE  30. — PERCENTAGES  WHICH  GROSS  IMPORTS  OF  PRIMARY  FOODS  ARE  OF 
DOMESTIC  PRODUCTION  OF  PRIMARY  FOODS 


Year 


Total  imports       Protein 


Fat  Carbohydrate  •        Calories 


1911-12 

15.0 

4.4 

12.2 

23.7 

20.3 

1912-13 

12.2 

3.3 

12.9 

22.0 

19.1 

1913-14 

14.7 

4.3 

16.2 

23.5 

20.7 

1914-15 

12.1 

2.9 

13.1 

21.8 

18.8 

1915-16 

12.2 

3.2 

17.4 

20.9 

18.6 

1916-17 

18.7 

8.5 

21.4 

31.6 

28.0 

1917-18 

17.0 

9.7 

27.2 

28.5 

26.4 

Whole  period  

14.4 

5.0 

17.2 

24.3 

21.5 

Prewar  period  

13.9 

4.0 

13.7 

23.1 

20.0 

War  period       

14.8 

5.6 

19.7 

25.1 

22.5 

110 


THE  NATION'S  FOOD 


It  is  a  matter  of  great  interest  to  see  what  proportion  of  our 
total  primary  food  production  the  gross  primary  food  imports 
form.  In  order  to  show  this  Table  30  has  been  prepared. 

The  data  of  Table  30  are  shown  graphically  in  Fig.  13. 

The  percentages  of  Table  30  are  higher  than  would  have  been 
expected  generally.  We  are  accustomed  to  think  of  the  United 
States  as  a  food  exporting  country,  which  in  a  broad  way  it  is. 


ygr&L 


7 


FIG.  13. — Showing  the  percentages  which  total  primary  food  imports  are  of 
total  domestic  production  of  primary  foods.  Solid  line,  total  imports  and  total 
productions;  dash  line,  protein;  dot  line,  fat;  dash-dot  line,  carbohydrate. 

But  this  does  not  mean  that  it  imports  only  insignificant  quantities 
of  food  materials.  Taking  the  three  year  prewar  period  the  gross 
primary  food  imports  were  in  total  13.9  per  cent,  of  the  total 
domestic  production  of  primary  foods.  Or  put  in  another  way, 
of  the  total  normal  primary  human  food  resources  of  the  country, 
from  which  must  come  domestic  consumption  and  export,  about 
one  pound  was  imported  for  every  seven  produced  here.  Sub- 
stantially the  same  thing  was  true  of  fat  in  primary  foods. 


GROSS   IMPORTS    OF   PRIMARY   AND    SECONDARY   FOODS        111 

In  the  case  of  protein  the  prewar  average  gross  primary  imports 
were  just  4  per  cent,  of  our  domestic  production  of  protein  in 
primary  foods.  The  carbohydrate  percentage  is  23.  This  means 
that  in  the  total  carbohydrate  resources  of  the  country  in  the  form 
of  human  foods  approximately  one  pound  was  imported,  for  every 
four  pounds  domestically  produced.  These  percentages  greatly 
increased  in  the  war  period,  as  the  last  line  of  the  table  shows. 
In  1917-18,  chiefly  because  of  the  falling  off  in  sugar  imports, 
the  percentages  for  gross  total,  carbohydrate  and  calories  fell  off 
slightly.  The  protein  and  fat  percentages  were,  however,  higher. 

Another  matter  of  considerable  interest  is  the  weighted  average 
analysis,  as  given  in  the  last  line  of  Table  29,  of  imported  primary 
foods  as  compared  with  domestically  produced  primary  foods.  By 
comparing  these  figures  with  those  given  in  Table  8  (Chapter  III) 
it  is  seen  that  the  imported  foods  contain  less  than  half  as  much 
protein  as  the  domestically,  produced.  They  are,  however,  richer 
in  fat  and  carbohydrate,  especially  the  latter.  This  of  course  arises 
from  the  tremendous  relative  weight  of  sugar  in  our  primary  food 
imports.  If  one  were  to  consider  the  other  primary  food  imports 
alone,  leaving  out  the  sugars,  it  would  be  found,  as  would  be  ex- 
pected a  priori,  that  the  imports  are  much  richer  in  protein  and  fat 
than  the  domestic  production  of  the  same  food.  Overseas  trade  in 
food  naturally  tends  toward  concentrated  forms  of  nutriment. 

We  will  now  turn  to  a  consideration  of  the  gross  imports  of  sec- 
ondary human  foods.  The  basic  data  are  shown  in  Table  32.  The 
conversion  factors  are  given  in  Table  31.  The  data  came  from  the 
reports  of  the  Bureau  of  Foreign  and  Domestic  Commerce,  of  the 
Department  of  Commerce.  The  general  plan  followed  has  been 
as  in  the  case  of  primary  food  imports.  No  deductions  are  made  at 
this  point.  Whatever  deduction  may  be  necessary  will  be  made  in 
connection  with  the  consumption  tables  in  a  later  chapter.  "As 
purchased"  analyses,  which  allow  for  inedible  refuse  as  explained 
earlier  (cf.  p.  33  supra),  are  used  throughout. 

MEATS  AND  DERIVATIVE  PRODUCTS 

86.  Beef  and  Veal. — These  meats  are  given  as  one  item  in  the 
import  statistics  of  the  Department  of  Commerce,  and  it  is  there- 
fore impossible  to  separate  them  here.  It  is  probable,  however,  that 
the  veal  constitutes  only  a  very  small  fraction  of  the  total  under 
this  rubric.  Accordingly  we  have  felt  justified  in  using  factors  for 


112 

beef  in  calculating  the  nutrients.     The  same  factors  were  used  as 
for  the  item  Beef  in  Chapter  IV.     (Reference  No.  36.) 

87.  Mutton  and  Lamb. — Here  again    the  factors  for  mutton 
(Reference  No.  42)  were  used  in  calculating  the  nutrients,  on  the 
assumption  that  the  great  bulk  of  the  imports  fell  into  that  cate- 
gory, and  because  of  the  impossibility  of  separating  the  imports. 

88.  Fresh  Pork. — Here  a  different  set  of  factors  was  used  for 
calculating  nutrients  than  in  the  case  of  domestic  production,  for 
the  reason  that  in  the  production  figures  lard  was  included  with  the 
fresh  pork.     In  the  imports  this  would  not    be  the  case.     As  a 
matter  of  fact,  a  study  of  imported  and  exported  meats  indicated 
that  the  fairest  factors  to  use  in  calculating  nutrients  for  these 
items  would  be  Atwater  and  Bryant's  figures  for  medium  fat  loins. 
Accordingly  that  plan  has  been  adopted  for  the  imports. 

89.  Bacon  and  Hams. — The  factors  used  for  calculating  nutrients 
were  derived  by  first  taking  an  unweighted  average  of  Atwater  and 
Bryant's  figures  for  "Ham,  smoked,  all  analyses"  and  "Shoulders, 
smoked,  all  analyses,"  and  then  taking  an  average  of  these  figures 
and  "Bacon,  smoked,  all  analyses."     This  assumes  an  equal  rep- 
resentation of  bacon,  hams  and  shoulders  in  the  imports.     This  may 
or  may  not  be  correct,  but  even  if  it  is  not,  any  weighting  to  allow 
for  difference  in  the  import  of  the  three  commodities,  would  prac- 
tically make  very  little  difference  in  the  final  factors.     This  must 
clearly  be  so  because  of  the  general  similarity  of  the  analyses  of 
these  products. 

90.  Bologna  Sausage. — Analytical  figures  were  taken  from  At- 
water and  Bryant. 

91.  Oleo  Stearin.— This  material  is  taken  as  100  per  cent.  fat. 

POULTRY  AND  EGGS 

92.  Eggs,  Whole. — The  same  analytical  factors  are  used  as  in 
production  statistics.     (Reference  No.  47.) 

93.  Eggs,  Dried,  Frozen,  etc. — Here  we  are  dealing  with  a  group 
of  egg  products  largely  used  by  manufacturing  bakers,  etc.     It 
being  impossible  to  get  any  absolutely  exact  analytical  figures  for 
such  a  mixture  the  Atwater  and  Bryant  factors  for  the  edible  portion 
only  of  fresh  eggs  have  been  used.     This  is  as  close  an  approxima- 
tion as  it  seems  possible  to  make.     It  would  be  rather  seriously 
inaccurate  if  dried  eggs  formed  any  considerable  proportion  of  the 
total,  but  we  understand  that  such  is  not  the  case. 


GROSS    IMPORTS    OF   PRIMARY    AND    SECONDARY    FOODS      113 


DAIRY  PRODUCTS 

94.  Butter. — In  the  import  statistics  of  the  Department  of 
Commerce  butter  substitutes  are  included  with  butter.     No  allow- 
ance can  be  made  for  this  in  the  nutrient  factors  because  of  lack  of 
data.     Consequently  we  have  used  Atwater  and  Bryant's  figures  for 
butter. 

95.  Cheese. — This  item  in  the  imports  includes  "cheese  and 
substitutes  for. "     The  "substitutes'7  must,  however,  be  a  very 
small  fraction  of  the  total.     We  have  used  Atwater  and  Bryant's 
figures  for  "cheese,  full  cream,  as  purchased "  in  calculating  nutri- 
ent factors. 

96.  Cream. — Nutrient   factors   calculated   from   Atwater   and 
Bryant's  "Cream  as  purchased,"  analysis. 

97.  Milk. — This  import  item  is  given  in  the  reports  of  the  De- 
partment of  Commerce  only  in  terms  of  money  value,  and  includes 
both  fresh  and  condensed  milk.     The  figures  set  down  in  Table 
32  under  this  item  are  estimates  of  the  whole  fresh  milk  equivalent 
of  this  importation.     Estimating  the  matter  in  this  way  gets  over 
some  difficulties  in  calculating  nutrient  values  and  probably  leads 
to  a  more  accurate  final  result  than  could  be  reached  by  attempt- 
ing to  deal  with  the  condensed  milk  fraction  of  the  total  import 
separately. 

TABLE  31. — FACTORS  BY  WHICH  AMOUNTS,  IN  ORIGINAL  UNITS,  OF  IMPORTED 

SECONDARY  FOOD  COMMODITIES  ARE  TO  BE  MULTIPLIED  TO  GET  SHORT 

TONS  OF  NUTRIENTS 


Commodity 
reference 
No. 

Commodity 

Original 
unit  of 
measure 

To  short 
tons  of 
protein 

To  short 
tons  of  fat 

To  short 
tons  of  car- 
bohydrate 

To  millions 
of  calories 

86 

Beef  and  veal 

Ib 

0  000076 

0  .  000077 

o 

0  000935 

87 
88 

Mutton  and  lamb.  . 
Fresh  pork  .... 

Ib. 
Ib 

0.000065 
0  000067 

0.000120 
0.000121 

0 
0 

0.001255 
0.001270 

89 
90 
91 

Bacon  and  hams.  .  . 
Bologna  sausage  .  .  . 
Oleo  stearin  

Ib. 
Ib. 
Ib. 

0  .  000057 
0.000091 
0 

0.000231 
0.000099 
0.000500 

0 
0 
0 

0.002165 
0.001170 
0.004220 

92 

Eggs,  whole  

doz. 

0  .  000098 

0  .  000070 

0 

0.000953 

93 

Eggs,  dried,  frozen, 
etc 

Ib. 

0  .  000074 

0  .  000053 

0 

0  .  000720 

94 

Butter 

Ib. 

0  .  000005 

0.000425 

0 

0  .  003605 

95 

Cheese          

Ib. 

0.000129 

0.000169 

0.000012 

0.001950 

96 

Cream  

gal. 

0.000105 

0  .  000773 

0.000188 

0.007608 

97 

Milk  

Ib. 

0.000019 

0.000018 

0.000023 

0  .  000308 

114 


THE    NATION  S    FOOD 


TABLE  32. — SHOWING  THE  GROSS  IMPORTS  OF  SECONDARY  FOODS  INTO  THE 
UNITED  STATES,  1911-12  TO  1917-18,  INCLUSIVE 


Reference  No.  I 

Commodity 

f! 

1911-12 

Gross 
imports  in- 
original 
units 

Gross 
imports 
in 
metric 
tons 

Protein 
in 
metric 
tons 

Fat 
in 
metric 
tons 

Carbo- 
hydrate! Calories 
in             in 
metric  <  millions 
tons    i 

86 
87 
88 
89 
90 
91 

92 
93 

Meats  and  Derivative 
Products 
Beef  and  veal 

lb. 
Ib. 
lb. 
lb. 
lb. 
lb. 

2,000,000 
750,000 
500,000 
0 
971,775 
4,913,090 

907 
340 
227 
0 
441 
2,229 

138 
44 
30 
0 
80 
0 

140 
82 
55 
0 
87 
2,229 

0 
0 
0 
0 
0 
0 

1,870 
941 
635 
0 
1,137 
20,733 

Mutton  and  lamb  

Fresh  pork 

Bacon  and  hams  
Bologna  sausage      

Oleo  stearin  

Sub-total—  Meats  

i    4,144 

292 

2,593 

0 

25,316 

Poultry  and  Eggs 
Eggs,  whole  ...        ... 

doz. 
lb. 

973,053 
43,822 

662 
20 

86 
3 

62 
2 

0 
0 

927 
32 

Eggs,  dried,  frozen,  etc  ... 

94 
95 
96 
97 

Sub-total  —  Poultry.  . 

682 

89 

64 

0 

959 

Dairy  Products 
Butter     ...    . 

lb. 
lb. 
gal. 
lb. 

1,025,668 
46,542,007 
1,120,427 
3,004,000 

465 
21,111 
4,371 
1,363 

5 
5,447 
107 
52 

395 
7,136 
786 
49 

0 
507 
191 
63 

3,698 
90,757 
8,524 
925 

Cheese  

Cream  

Milk  

Sub-total  —  Dairy  Products  . 

27,310 

5,611 

8,366 

761 

103.904 

Grand  Total—  All  Secondary 
Food  Imports  

32,136 

5,992 

11,023 

761 

130,179 

GROSS   IMPORTS    OF   PRIMARY   AND    SECONDARY   FOODS       115 


TABLE  32 — Continued 


Reference  No. 

Commodity 

ft 

1912-13 

Gross 
imports  in 
original 
units 

Gross 
imports 
in 
metric 
tons 

Protein 
in 
metric 
tons 

Fat  in 
metric 
tons 

Carbo- 
hydrate 
in 
metric 
tons 

Calories 
in 
millions 

86 
87 
88 
89 
90 
91 

Meats  and  Derivative 
Products 

Ib. 

Ib. 
Ib. 
Ib. 
Ib. 
Ib. 

15,000,000 
2,000,000 
1,000,000 
0 
728,469 
9,511,134 

6,804 
907 
454 
0 
330 
4,315 

1,034 
118 
61 
0 
60 
0 

1,048 
218 
110 
0 
65 
4,315 

0 
0 
0 
0 
0 
0 

14,025 
2,510 
1,270 
0 
852 
40,137 

Bologna  sausage  
Oleo  stearin       

Sub-total  —  Meats  

12,810 

1,273 

5,756 

0 

58,794 

92 
93 

Poultry  and  Eggs 
Eggs   whole 

doz. 
Ib. 

1,367,224 
228,305 

930 
104 

122 
15 

87 
11 

0 
0 

1,303 
164 

Eggs,  dried,  frozen,  etc  .  .  . 

Sub-total  —  Poultry 

1,034 

137 

98 

0 

1,467 

94 
95 
96 
97 

Dairy  Products 
Butter       

Ib. 
Ib. 
gal. 
Ib. 

1,162,253 
49,387,944 
1,247,083 
6,500,000 

527 
22,402 
4,865 
2,948 

5 
5,780 
119 
112 

448 
7,572 
875 
106 

0 
538 
212 
135 

4,190 
96,306 
9,488 
2,002 

Cheese      

Cream  

Milk  

Sub-total  —  Dairy  Products  . 

30,742 

6,016 

9,001 

885 

111,986 

Grand  Total—  All  Second- 
ary Food  Imports     .  . 

44,856 

7,426 

14,855 

885 

172,247 

116 


THE  NATION'S  FOOD 


TABLE  32 — Continued 


1 

§ 

{ 

86 
87 
88 
89 
90 
91 

Commodity 

1 

.S3 

|1 

1913-14 

Gross 
imports  in 
original 
units 

Gross 
imports 
in 
metric 
tons 

Protein 
in 
metric 
tons 

Fat  in 
metric 
tons 

Carbo- 
hydrate 
in 
metric 
tons 

Calories 
in 

millions 

Meats  and  Derivative 
Products 
Beef  and  veal 

lb. 
Ib. 
lb. 
lb. 
lb. 
lb. 

180,137,183 
12,710,905 
4,624,799 
2,008,960 
730,326 
5,243,553 

81,710 
5,766 
2,098 
911 
331 
2,379 

12,419 
749 
281 
104 
60 
0 

12,584 
1,383 
508 
421 
65 
2,379 

0 
0 
0 
0 
0 
0 

168,428 
15,952 
5,873 
4,349 
854 
22,128 

Mutton  and  lamb     .... 

Fresh  pork  
Bacon  and  hams   

Bologna  sausage  
Oleo  stearin  

Sub-total  —  Meats 

93,195 

13,613 

17,340 

0 

217,584 

92 
D3 

Poultry  and  Eggs 
Eggs,  whole  
Eggs,  dried,  frozen,  etc  .  .  . 

doz. 
lb. 

6,014,955 
3,420,412 

4,093 
1,551 

534 
230 

382 
164 

0 
0 

5,732 
2,463 

Sub-total-^Poultry  



5,644 

764 

546 

0 

8,195 

94 
95 
96 
97 

Dairy  Products 
Butter  

lb. 
lb. 
gal. 
lb. 

7,842,022 
63,784,313 
1,773,152 
52,180,000 

3,557 
28,932 
6,917 
23,669 

35 
7,464 
169 
899 

3,024 
9,780 
1,244 
852 

0 
694 
302 
1,089 

28,270 
124,379 
13,490 
16,071 

Cheese  

Cream  

Milk  

Sub-total  —  Dairy  Products  . 

63,075 

8,567 

14,900 

2,085 

182,210 

\ 

Grand   Total  —  All  Second- 
ary Food  Imports 

161,914 

22,944 

32,786 

2,085 

407,989 

GROSS   IMPORTS    OF   PRIMARY   AND    SECONDARY    FOODS        117 


TABLE  32— Continued 


Reference  No. 

Commodity 

& 

1914-15 

Gross 
imports  in 
original 
units 

Gross 
imports 
in 
metric 
tons 

Protein 
in 
metric 
tons 

Fat  in 
metric 
tons 

Carbo- 
hydrate 
in 
metric 
tons 

Calories 
in 
millions 

86 
87 
88 
89 
90 
91 

Meats  and  Derivative 
Products 
Beef  and  veal  
Mutton  and  lamb  

Ib. 
Ib. 
Ib. 
Ib. 
Ib. 
Ib. 

184,490,759 
15,528,855 
16,250,514 
7,542,446 
209,484 
2,424,009 

83,684 
7,044 
7,371 
3,421 
95 
1,100 

12,720 
915 
988 
390 
17 
0 

12,887 
1,690 
1,783 
1,580 
19 
1,100 

0 
0 
0 
0 
0 
0 

172,499 
19,489 
20,638 
16,329 
245 
10,229 

Bologna  sausage      

Oleo  stearin   

Sub-total  —  Meats  

102,715 

15,030 

19,059 

0 

239,429 

92 
93 

Poultry  and  Eggs 
Eggs   whole 

doz. 
Ib. 

3,046,631 
8,571,758 

2,073 

3,888 

271 
575 

193 
412 

0 
0 

2,903 
6,172 

Eggs,  dried,  frozen,  etc  .  .  . 

94 
95 
96 
97 

Sub-total  —  Poultry     . 

5,961 

846 

605 

0 

9,075 

Dairy  Products 
Butter             

Ib. 
Ib. 
gal. 
Ib. 

3,828,227 
50,138,520 
2,077,384 
119,640,000 

1,736 
22,743 
8,104 
54,268 

17 
5,868 
198 
2,062 

1,476 
7,687 
1,457 
1,954 

0 
546 
355 
2,497 

13,801 
97,770 
15,805 
36,849 

Cheese  
Cream  

Milk  

Sub-total—  Dairy  Products  . 

86,851 

8,145 

12,574 

3,398 

164,225 

Grand   Total  —  All  Second- 
ary Food  Imports     .  .  . 

195,527 

24,021 

32,238 

3,398 

412,729 

118 


THE  NATION'S  FOOD 


TABLE  32 — Continued 


Reference  No. 

Commodity 

Jl 

1915-16 

Gross 
imports  in 
original 
units 

Gross 
imports 

metric 
tons 

Protein 
in 
metric 
tons 

Fat  in 
metric 
tons 

Carbo- 
hydrate 
in 
metric 
tons 

Calories 
in 
millions 

86 
87 
88 
89 
90 
91 

Meats  and  Derivative 
Products 
Beef  and  veal  

Ib. 
Ib. 
Ib. 
Ib. 
Ib. 
Ib. 

71,101,756 
20,257,999 
2,169,084 
667,667 
47,287 
910,478 

32,252 
9,189 
984 
303 
21 
413 

4,902 
1,195 
131 
34 
4 
0 

4,967 
2,205 
238 
140 
4 
413 

0 
0 
0 
0 
0 
0 

66,480 
25,424 
2,755 
1,445 
55 
3,842 

Mutton  and  lamb  
Fresh  pork  

Bacon  and  hams  
Bologna  sausage  
Oleo  stearin  

92 
93 

Sub-total  Meats 

43,162 

6,266 

7,967 

0 

100,001 

Poultry  and  Eggs 
Eggs,  whole  

doz. 
Ib 

732,566 
6,021,672 

498 
2,731 

65 
405 

46 
289 

0 
0 

698 
4,336 

Eggs,  dried,  frozen,  etc    . 

Sub-total—  Poultry  

3,229 

470 

335 

0 

5,034 

94 
95 
96 
97 

Dairy  Products 
Butter  

Ib. 
Ib. 
gal. 
Ib. 

712,998 
30,087,999 
1,193,745 
72,670,000 

323 
13,648 
4,657 
32,963 

4 
3,521 
113 
1,253 

275 
4,613 
837 
1,187 

0 
327 
203 
1,516 

2,570 
58,672 
9,082 
22,382 

Cheese  

Cream  

Milk  

Sub-total—  Dairy  Products  . 

51,591 

4,891 

6,912 

2,046 

92,706 

Or  and   Total  —  All  Second- 
ary Food  Imports 

97,982 

11,627 

15,214 

2,046 

197,741 

GROSS    IMPORTS    OF   PRIMARY   AND    SECONDARY    FOODS        119 


TABLE  32 — Continued 


Reference  No. 

Commodity 

if 

1916-17 

Gross 
imports  in 
original 
units 

Gross 
imports 
in 
metric 
tons 

Protein 
in 
metric 
tons 

Fat  in 
metric 
tons 

Carbo- 
hydrate Calories 
in             in 
metric    millions 
tons 

86 
87 
88 
89 
90 
91 

Meats  and  Derivative 
Products 

lb. 
Ib. 

lb 

15,217,118 
4,684,131 
1,651,227 

6,902 
2,125 
749 
86 
03 
505 

1,050 
276 
101 
10 

0 

1,063 
510 
181 
40 

505 

0 
0 
0 
0 
0 
0 

14,228 
5,879 
2,097 
412 
1 
4,698 

Bacon  and  hams  

lb. 
lb. 
lb. 

190,293 
682 
1,113,277 

Bologna  sausage  

92 

93 

Sub-total  —  Meats  . 

10,367 

1,437 

2,299 

0 

27,315 

Poultry  and  Eggs 
Eggs,  whole  
Eggs,  dried,  frozen,  etc  .  .  . 

doz. 
lb. 

1,110,322 
10,317,774 

755 
4,680 

99 
693 

71 
496 

0 
0 

1,058 
7,429 

Sub-total  —  Poultry 

5,435 

792 

567 

0 

8,487 

94 
M 
96 
97 

Dairy  Products 
Butter 

lb. 
lb. 
gal. 
lb. 

523,573 
14,481,514 
743,819 
85,925,000 

237 
6,569 
2,902 
38,975 

I 

1,695 
71 
1,481 

202 

2,220 
522 
1,403 

0 
158 
127 
1,793 

1,887 
28,239 
5,659 
26,465 

Cheese                  

Cream     

Milk  

Sub-total  —  Dairy  Products  . 



48,683 

3,250 

4,347 

2,078 

62,250 

Grand   Total—  All  Second- 
ary Food  Imports 

64,485 

5,479 

7,213 

2,078 

98,052 

120 


THE  NATION'S  FOOD 


TABLE  32 — Continued 


Reference  No. 

Commodity 

If 

0* 

1917-18 

Gross 
imports  in 
original 
units 

Gross 
imports 
in 
metric 
tons 

Protein 
in 
metric 
tons 

Fat  in 
metric 
tons 

Carbo- 
hydrate 
in 
metric 
tons 

Calories 
in 
millions 

86 
87 
88 
89 
90 
91 

Meals  and  Derivative 
Products 
Beef  and  veal        

Ib. 
lb. 
Ib. 
lb. 
lb. 
lb. 

25,451,655 
2,007,601 
1,847,731 
260,031 
15,056 
6,575,369 

11,545 
911 
838 
118 
7 
2,983 

1,755 
118 
112 
14 
1 
0 

1,778 
219 
203 
54 
1 
2,983 

0 

o 

0 
.   0 
0 
0 

23,797 
2,520 
2,347 
563 
18 
27,748 

Mutton  and  lamb  .  .  . 

Fresh  pork  

Bacon  and  hams  
Bologna  sausage  
Oleo  stearin  

Sub-total  —  Meats  

16,402 

2,000 

5,238 

0 

56,993 

92 
93 

Poultry  and  Eggs 
Eggs,  whole  

doz. 
lb. 

1,606,755 
14,668,619 

1,093 
6,654 

142 
984 

102 
705 

0 
0 

1,531 
10,561 

Eggs,  dried,  frozen,  etc  ... 

Sub-total  —  Poultry 

7,747 

1,126 

807 

0 

12,092 

94 
95 
96 
97 

Dairy  Products 
Butter  

lb. 

lb. 

1,968,354 
9,839,305 

893 
4,463 
323 
61,520 

9 
1,151 
68 
2,338 

759 
1,509 
499 
2,214 

0 
107 
122 
2,830 

7,096 
19,187 
5,413 
41,773 

Cheese  

Cream  

gal. 
lb. 

711,502 
135,627,000 

Milk  

Sub-total  —  Dairy  Products  . 

67,199 

3,566 

4,981 

3,059 

73,469 

Grand   Total  —  All   Second- 
ary Food  Imports  

91,348 

6,692 

11,026 

3,059 

142,554 

GROSS   IMPORTS    OF   PRIMARY   AND    SECONDARY    FOODS      121 


The  results  of  Table  32  are  summarized  in  Table  33,  which  shows 
the  yearly  changes  in  gross  imports  of  secondary  foods. 

TABLE  33. — SUMMARY  OF  GROSS  IMPORTS  OF  SECONDARY  FOODS 
(Metric  Tons) 


Year 

Total  gross 
imports  of 
secondary 
foods 

Protein 
in  gross 
imports 

Fat  in 
gross 
imports 

Carbohy- 
drate in 
gross 
imports 

Calories 
(millions)    ! 
in  gross 
imports 

1911-12 

32,136 

5,992 

11,023 

761 

130,179 

1912-13 

44,586 

7,426 

14,855 

885 

172,247 

1913-14 

161,914 

22,944 

32,786 

2,085 

407,989 

1914-15 

195,527 

24,021 

32,238 

3,398 

412,729 

1915-16 

97,982 

11,627 

15,214 

2,046 

197,741 

1916-17 

64,485 

5,479 

7,213 

2,078 

98,052 

1917-18 

91,348 

6,692 

11,026 

3,059 

142,554 

Total  for  7  years 

687,978 

84,181 

124,355 

14,312 

1,561,491 

Average  per  year,  whole 

period                 

98,283 

12,026 

17,765 

2,045 

223,070 

Average  per  year,  prewar 

79,545 

12,121 

19,555 

1,244 

236,805 

Average    per   year,    war 

period 

112,335 

11,955 

16,423 

2,645 

212,769 

Per    cent,    nutrients    to 

total     (whole    period) 

and  calories  per  Ib  

12.2 

18.1 

2.1 

102.9 

The  first  thing  which  strikes  one  in  connection  with  this  table 
is  that  secondary  food  imports  are  of  extremely  little  significance  in 
the  nutrition  of  the  nation.  In  terms  of  gross  commodity  the 
secondary  food  imports  in  the  whole  period  of  seven  years  here 
covered  were  only  0.19  per  cent,  of  the  domestic  production  of 
secondary  foods.  Comparing  in  the  same  way  the  total  of  Table 
32  with  those  of  Table  12  (Chapter  IV)  for  productions  of  second- 
ary foods,  we  find  the  imported  protein  in  0.60  per  cent,  of  domestic 
production;  while  for  carbohydrate  and  calories  the  percentages 
are  respectively  0.22  and  0.39.  From  these  figures  it  is  evident 
enough  that  the  whole  secondary  food  importation  into  the  United 
States  might  be  cut  off  absolutely,  and  from  a  nutritional  point  of 
view  the  population  would  never  know  that  anything  had  happened. 
The  contrast  between  the  primary  and  the  secondary  foods  in  respect 
to  their  importation  is  striking.  It  would  make  a  great  difference 


122  THE  NATION'S  FOOD 

in  the  nutritional  welfare  of  this  country  if  our  primary  food  imports 
for  any  reason  stopped. 

The  secondary  food  imports  are  so  small  and  unimportant  in  re- 
lation to  the  total  that  no  special  significance  attaches  to  the  yearly 
fluctuations  in  the  amount  of  such  imports.  In  general  these  im- 
ports increased  to  1914-15,  then  fell  off  greatly  in  the  next  two  years 
and  revived  a  little  last  year. 

A  noteworthy  feature  of  the  secondary  food  imports  is  the  very 
different  weighted  average  composition  which  they  show  in  com- 
parison with  the  domestic  production  of  the  same  class  of  food- 
stuffs. Such  a  comparison  is  afforded  by  the  last  lines  of  Tables 
33  and  12  (Chapter  IV).  The  protein  content  of  the  imported 
secondary  foods  is  about  3  times  higher  than  that  of  the  domestic 
production  and  the  fat  and  calory  contents  are  each  about  twice  as 
high.  The  difference  seems  largely  traceable  to  the  fact  that  all 
the  nutrients  of  milk  appear  in  the  imports,  while  deductions  were 
properly  made  in  the  domestic  production  of  dairy  products,  and  to 
the  different  relative  contributions  of  the  several  commodities  to 
the  totals  in  the  two  cases. 


CHAPTER  VII 
GROSS  EXPORTS  OF  PRIMARY  AND  SECONDARY  FOODS 

(Commodity  Reference  Nos.  98-151) 

We  come  now  to  the  consideration  of  the  last  element  necessary 
to  a  calculation  of  consumption,  namely  exports.  The  United 
States  is,  broadly  speaking,  a  great  food  exporting  nation.  This 
phase  of  the  general  problem  of  making  a  nutritional  balance  sheet 
has,  on  this  account,  especial  interest  for  us. 

The  general  plan  in  dealing  with  exports  will  be  the  same  as  that 
of  the  earlier  chapters,  with  some  differences  arising  out  of  the  form 
in  which  the  basic  statistics  are  available  in  the  reports  of  the  De- 
partment of  Commerce.  The  export  statistics  of  the  United  States 
in  the  strict  sense  of  the  word,  are  reported  in  two  categories,  namely; 
first,  exports  of  domestic  merchandise,  meaning  materials  which 
either  originate  in  this  country  or  have  been  so  manipulated  as  to 
enhance  their  value  by  processes  of  manufacture;  and,  second, 
exports  of  foreign  merchandise,  meaning  the  export  of  previously 
imported  materials.  There  is  still  a  third  ckiss  of  shipments  out 
of  the  United  States,  namely  those  to  our  non-contiguous  posses- 
sions, Hawaii,  Porto  Rico  and  Alaska.  These  latter  shipments 
are  not  exports  in  a  commercial  or  economic  sense,  but  so  far  as 
the  present  study  is  concerned  they  are.  In  arriving  at  a  balance 
sheet  of  the  food  in  the  United  States  it  makes  no  difference  whether 
wheat  flour  went  to  Hawaii  or  to  China.  In  either  case  it  left  the 
continental  area  of  the  United  States  and  was  not  available  for 
consumption  within  that  area.  The  foods  shipped  to  us  from 
these  non-contiguous  areas  have  been  taken  account  of  in  imports 
and  production.  It  is  clear  therefore  that  the  outgo  in  the  same 
directions  must  be  set  down  on  the  other  side  of  the  ledger.  Con- 
sequently three  basic  " export"  tables  are  required  in  order  to 
arrive  at  a  final  net  export  result:  viz.  Domestic  Exports,  Foreign 
Exports,  and  Shipments  to  Non-contiguous  Possessions.1  In 

1  It  should  perhaps  be  explained  that  the  shipments  in  both  directions  be- 
tween the  United  States  and  the  Philippine  Islands  are  included  in  the  regular 
import  and  export  statistics.  In  other  words,  these  islands  are  regarded,  in 
this  sense,  as  a  foreign- country. 

123 


124  THE  NATION'S  FOOD 

order  not  to  encumber  the  text  with  too  many  and  too  detailed 
tables,  it  has  been  decided  to  present  in  this  chapter  only  the  fol- 
lowing export  tables: 

1.  Gross  domestic  exports  of  primary  human  foods  to  foreign 
countries  and  insular  possessions. 

2.  Gross  domestic  exports  of  secondary  human  foods  to  foreign 
countries  and  insular  possessions. 

(1  and  2  comprise  exports  of  human  foodstuffs  produced  in 
the  United  States.) 

To  arrive  at  these  final  tables  it  was  necessary  to  work  out  in 
addition  detailed  tables  of  (a)  domestic  exports  to  foreign  countries, 
(6)  domestic  exports  to  insular  possessions,  (c)  re-exports  of  imported 
foreign  primary  human  foodstuffs,  (d)  re-exports  of  imported  foreign 
secondary  human  foodstuffs.  For  the  reasons  above  stated  it 
seems  unnecessary,  however,  to  include  all  this  detail  here. 

There  is  one  further  point  in  connection  with  the  method  of 
handling  the  export  statistics  here  which  needs  careful  discussion 
and  explanation,  because  it  is  the  point  on  which  there  is  likely  to 
be  most  difference  of  opinion  and  criticism.  It  will  be  noted  in 
the  export  tables  in  this  chapter  that  of  the  five  great  cereals,  wheat, 
corn,  oats,  barley  and  rye,  wheat  is  the  only  one  included  in  the 
tables.  In  case  of  all  the  others  only  the  derivative  products  ap- 
pear and  not  the  whole  grain.  Thus  for  corn,  only  the  cornmeal 
export  appears.  The  export  of  corn,  as  grain,  is  accounted  for 
among  the  exports  of  "  Primary  feeds  and  fodders,  including  raw 
grains."  The  same  is  true  of  oats,  rye  and  barley. 

The  first  mental  reaction  of  everyone  at  this  point  will  be  to  say 
that  surely  the  rye  which  is  exported  is  used  but  slightly,  if  at  all, 
as  feed  for  animals.  Of  course  it  is  not;  so  far  there  is  no  difference 
of  opinion.  But  the  first  concern  of  this  wjbole  study  is  the  most 
accurate  determination  possible  of  the  domestic  consumption  of 
human  food  in  the  United  States.  We  are  not,  here  and  now, 
primarily  concerned  with  what  happens  to  our  food  exports  after 
they  reach  their  destination.  In  determining  human  food  con- 
sumption in  this  country  we  start  with  certain  known  general 
principles,  of  which  the  first  is  that,  broadly  speaking,  no  one  of  the 
five  grains,  wheat,  corn,  oats,  barley  and  rye,  is  consumed  as  human 
food  in  the  United  States,  at  least  in  any  appreciable  quantity, 
until  after  it  has  passed  through  a  manufacturing  process  such  as 
grinding,  cracking,  rolling,  etc.  This  being  so,  the  amount  used 


GROSS    EXPORTS    OF   PRIMARY   AND    SECONDARY   FOODS       125 

in  human  consumption  can  be  most  accurately  determined  if  we 
get  statistics  of  the  amount  of  the  derived  product,  flour,  meal,  etc., 
actually  produced  by  the  mills  of  the  country.  This  has  been  done 
in  Table  7.  The  balance  of  the  crop  of  each  of  the  grains  which 
remains  after  the  manufacture  of  the  derivative  human  food  prod- 
ucts is  used  up  in  one  or  another  of  three  ways:  either  as  food  for 
animals,  or  as  export,  or  for  industrial,  non-food  purposes. 

Since  for  reasons  of  accuracy,  as  above  stated,  the  derivative 
products  of  the  grains  are  alone  considered  on  the  production  side 
of  the  human  food  ledger,  it  is  clear  that  it  would  be  unfair  to 
balance  against  these  the  exports  of  the  whole  grains.  This  would 
give  an  erroneous  result  in  two  directions.  First,  and  most  im- 
portant, it  would  make  the  domestic  consumption  appear  smaller 
than  it  really  is;  and  second  it  would  imply  that  all  of  the  raw  grain 
exported  goes  to  human  food  uses,  which  is  only  in  degree  less 
erroneous  than  to  say  that  all  of  the  export  goes  to  animal  feeding. 
The  method  here  used  of  charging  exports  of  derivative  cereal  prod- 
ucts only  against  production,  in  balancing  the  human  food  ledger, 
gives  accurate  results  as  to  domestic  consumption,  which  is  our  pri- 
mary problem.  At  the  end  of  the  analysis  it  also  gives  accurate 
results  as  to  total  amount  of  nutrients  shipped  abroad,  because  all 
of  the  raw  grain  imports  and  exports  are  accounted  for  in  the  tables 
dealing  with  the  class  of  materials  here  grouped  together  under  the 
rubric  "  Primary  feeds  and  fodders,  including  raw  grains."  Wheat 
is  the  only  grain  differently  treated,  and  in  that  case  the  total 
exports,  as  well  as  total  imports,  have  been  included  in  the  human 
food  tables  because  so  very  large  a  fraction  of  the  crop  goes  to  human 
food.  It  was  simpler  and  just  as  accurate  in  such  cases  to  deduct 
proper  amounts  for  uses  other  than  as  human  food.  The  corn  crop 
presents  exactly  the  opposite  situation.  Only  a  small  fraction  of 
it  is  consumed  directly  by  human  beings. 

With  this  explanation  it  is  hoped  that  the  reader  will  be  willing, 
for  the  sake  of  accuracy  in  the  determination  of  our  domestic 
consumption  of  food  by  human  beings,  to  forego  any  reference 
value  which  would  attach  to  having  data  as  to  exports  and  imports 
of  the  whole  grains  available  here. 

In  Table  35  are  given  the  total  domestic  exports  of  primary  foods 
to  all  destinations,  both  foreign  and  U.  S.. insular,  grouped  as  in 
former  tables.  Special  explanations  of  the  method  of  arriving  at  the 
figures  are  not  necessary  for  many  of  the  items.  The  nutrient 


126 

conversion  factors  used  are  the  same  as  those  which  have  been  used 
in  the  earlier  tables  and  the  commodity  statistics  are  taken  without 
change  from  the  reports  of  the  Department  of  Commerce.  In 
general  no  deductions  for  non-food  uses,  losses,  spoilage,  etc., 
are  made  on  export  figures,  for  the  simple  reason  that  the  whole 
amount  as  stated  leaves  our  shores,  and  we  are  not  now  concerned 
with  what  happens  to  it  afterward.  There  are  some  commodities 
which  have  not  appeared  before,  and  for  these  special  explanations 
follow. 

GRAINS  AND  THEIR  DERIVATIVE  PRODUCTS 

98.  Br0ad  and  Biscuit. — For  the  calculation  of  nutrients  of  this 
item  the  weighted  averages  of  all  analyses  of  " crackers"  as  given 
by  At  water  and  Bryant  were  used.  This  includes  Boston  crackers, 
butter  crackers,  cream  crackers,  egg  crackers,  flat  bread,  graham 
crackers,  miscellaneous  crackers,  oatmeal  crackers,  oyster  crackers, 
pilot  bread,  pretzels,  saltines,  soda  crackers  and  water  crackers. 

101.  Rice. — The  figures  are  for  cleaned  rice. 

103.  Wheat. — Nutrients  in  flour  which  would  be  produced  from 
the  stated  amount  of  wheat  were  calculated,  allowing  as  before  for 
higher  milling  extraction  in  1917-18.  In  other  words,  the  figures 
represent  what  would  have  been  the  nutritive  value  of  the  exported 
wheat  to  the  American  people  had  it  stayed  here. 

VEGETABLES 

105.  Beans  and  Dried  Peas. — The  factors  for  calculating  nutri- 
ents were  obtained  by  averaging  Atwater  and  Bryant's  analyses 
of  dried  beans,  dried  lima  beans  and  dried  peas. 

SACCHARINE  MATERIALS 

There  is  a  small  export  of  confectionery  from  the  United  States 
which  is  not  reported  except  in  money  values.  It  is  nutritionally 
so  insignificant  an  item  that  it  is  not  worth  while  to  attempt  to 
estimate  poundage  from  the  values  given. 

109.  Grape  Sugar. — The  carbohydrate  content  is  taken  at  91 
per  cent,  in  calculating  nutrient  values. 

113.  Syrup. — This  item  does  not  include  maple  syrup.  It  is 
made  up  of  the  various  sorts  of  mixed  cane  and  corn  syrups.  In 
calculating  nutrients  on  this  item,  an  average  carbohydrate  con- 
tentjo'f  85  per  cent,  has  been  assumed. 


GROSS    EXPORTS    OF   PRIMARY    AND    SECONDARY    FOODS       127 

114.  Refined  Sugar. — In  the  export  statistics  this  item  includes 
maple  sugar.  The  proportionate  amount  of  the  latter  in  the  total, 
however,  is  so  very  inconsiderable  that  no  attention  has  been  paid 
to  its  presence  in  calculating  nutrients.  In  other  words  a  carbohy- 
drate content  of  100  per  cent,  is  used  for  this  item. 

FRUITS 

118.  Peaches,  Dried. — Atwater  and  Bryant  give  no  analysis 
of  dried  peaches.  As  a  sufficiently  close  approximation  the  analysis 
of  dried  apricots  has  been  used  in  calculating  the  conversion  factors 
for  dried  peaches.  These  two  fruits  in  the  fresh  state  are  very 
nearly  alike  in  composition,  and  must  also  be  so  in  the  dried  state. 

FISH 

127.  Fresh  Fish. — This  item  is  the  same  as  the  "Fish,  fresh, 
except  salmon"  export  item  of  the  Department  of  Commerce  Re- 
ports.    In  dealing  analytically  with  this  rubric  a  different  pro- 
cedure has  been  followed  than  in  the  case  of  the  production  and 
imports.     In  both  those  cases  it  will  be  recalled  that  before  cal- 
culating nutrients  the  inedible  refuse  was  deducted.     In  the  case  of 
exports  the  following  average  of  Atwater  and  Bryant's  fresh  fish 
"as  purchased "  analyses  is  used  to  get  the  conversion  factors, 
and  these  are  applied  to  the  total  poundage  exported. 

Protein 10 . 0  per  cent. 

Fat 2.8  per  cent. 

Calories 304  per  pound 

128.  Cured  Fish. — This  includes  the  total  exports  of  dried, 
smoked,  and  cured  fish  which  are  separately  reported  by  the  De- 
partment of  Commerce  under  three  heads,  viz.,  (a)  "Dried,  smoked 
or  cured  cod,  haddock,  hake  and  pollack/'  '(&)   "Dried,  smoked 
or  cured  herring,"  and  (c)  "Fish,  dried,  smoked  or  cured,  all  others/' 
The  same  analytical  factors  were  used  as  for  the  corresponding 
import  item  in  Chapter  VI. 

129.  Pickled  Fish.— This  is  the  "Fish,  pickled,  except  salmon" 
item   of   the  Commerce  Reports.    The  same  analytical  factors 
were  used  as  for  item  127. 

The  conversion  factors  for  such  items  as  have  not  been  given  in 
previous  chapters  are  presented  in  Table  34. 


128 


THE    NATION  S    FOOD 


TABLE  34. — :F ACTORS  BY  WHICH  AMOUNTS,  IN  ORIGINAL  UNITS,  OF  DOMESTIC 
EXPORTS  OF  PRIMARY  FOODS  ARE  TO  BE  MULTIPLIED  TO  GET  SHORT  TONS 

OF  NUTRIENTS 


Reference 
No. 

Commodity 

Original 
specified 
units  of 
measure 

To  short 
tons  of 
protein 

To  short 
tons  of  fat 

To  short 
tons  of 
carbohy- 
drate 

To  millions 
of  calories 

98 
105 
108 

Bread  and  biscuit.  . 
Beans  and  dried  peas 
Glucose            .  . 

Ib. 
bu. 
Ib. 

0  .  000053 
0.006510 
0 

0.000044 
0.000420 

o 

0.000359 
0.018750 
0  000425 

0.001905 
0.097512 
0  001581 

109 
113 

Grape  sugar  
Syrup   

Ib. 
gal. 

0 
0 

0 
0 

0.000455 
0  005100 

0.001693 
0  018972 

115 

Apples,  dried  

Ib. 

0  .  000008 

0.000011 

0  000331 

0  001350 

117 
120 
121 

Peaches,  dried  
Apricots,  dried  
Prunes,  dried  

Ib. 
Ib. 
Ib. 

0.000023 
0.000023 
0.000009 

0.000005 
0.000005 
0 

0.000313 
0.000313 
0.000311 

0.001290 
0.001290 
0.001190 

122 

127 

Raisins,  dried  
Fresh  fish  

Ib. 
Ib. 

0.000011 
0  .  000050 

0.000015 
0.000014 

0.000343 
0 

0.001445 
0.000304 

129 

Pickled  fish  

bbl. 

0.017000 

0  .  005400 

0 

0.108800 

130 

Canned  salmon.  .  .  . 

Ib. 

0.000097 

0.000038 

0 

0.000680 

The  gross  exports  to  all  destinations  of  primary  foods  domestic- 
ally produced  are  shown  in  Table  35,  arranged  on  the  same  plan 
as  the  earlier  basic  tables. 


GROSS    EXPORTS    OF   PRIMARY   AND    SECONDARY   FOODS       129 


TABLE  35. — TOTAL  GROSS  DOMESTIC  EXPORTS  OF  PRIMARY  HUMAN  FOODS  TO 
FOREIGN  COUNTRIES  AND  INSULAR  POSSESSIONS,  FROM  1911-12  TO  1917-18 

1911-12 


Reference 
No. 

Commodity 

fi 

Total  domes- 
tic exports 
in  original 
units 

Total  domes- 
tic exports 
in  metric 
tons 

Protein  in 
metric  tons 

« 

S'S 

-^  0) 

Is 

Carbohydrate 
in  metric 
tons 

Calories 
in  millions 

98 
99 

100 

101 
102 
103 

Grains  and  Their 
Derivative  Products 
Bread  and  biscuit.  .  .  . 
Cornmeal    and    corn 
flour  
Oatmeal    and    rolled 
oats  
Rice  
Rye  flour  
Wheat    (nutrients   in 
flour) 

Ib. 
bbl. 
Ib. 

Ib. 
bbl. 

bu 

19,695,190 
481,852 

9,794,506 
161,794,388 
4,306 

30,264,954 

8,934 
42,846 

4,438 
73,389 
383 

823,691 

947 
3,213 

718 
5,871 
27 

68,174 

786 
1,799 

319 

146 
4 

5,986 

6,414 
28,231 

2,991 
57,973 
301 

449,099 

37,520 
145,677 

18,199 
263,887 
1,376 

2,176,807 

104 

Wheat  flour  

bbl. 

11,467,312 

1,019,502 

116,223 

10,195 

765,642 

3,711,185 

Sub-total—  Grains  

1,973,183 

111"),  173 

19,235 

1,310,651 

6,354,651 

105 
106 
107 

Vegetables 
Beans  and  dried  peas  . 
Onions  
Potatoes    (except 
sweet)  

bu. 
bu. 

bu. 

539,680 
363,499 

1,537,945 

14,688 
9,233 

41,857 

3,188 
129 

753 

206 
27 

41 

9,180 
819 

6,153 

52,626 
4,157 

28,709 

Sub-total—  Vegetables.  . 

65,778 

4,070 

274 

16,152 

85,492 

108 

Saccharine  Materials 
Glucose  . 

Ib. 

126,395,045 

57,332 

48,732 

199,831 

109 

Ib 

44  761  214 

20304 

18,476 

75,781 

110 

1  11 

Honey  
Molasses 

Ib. 

gal 

1,200,000 
9  513,441 

544 

47468 

2 

442 
30,854 

1,824 
126,519 

112 
113 

Molasses  and  syrup  .  . 
Syrup 

ga. 
gal 

'  23,817 
19  146  986 

119 
104220 



77 
88,587 

317 
363,257 

in 

Refined  sugar  

lh. 

93,735,319 

42,517 



42,517 

174,348 

Sub-total  —  Sugars  .  .  . 



272,504 

2 

229,685 

941,877 

115 
116 
117 
118 
119 
120 
121 
122 

Fruits 
Apples,  dried  
Apples,  green  and  ripe 
Oranges  
Peaches,  dried  
Pears  
Apricots,  dried  
Prunes,  dried  
Raisins,  dried  

Ib. 
bbl. 
boxes 
Ib. 
bbl. 
Ib. 
Ib. 
Ib. 

53,664,639 
1,477,430 
1,232,244 
4,425,803 
196,157 
13,413,430 
74,446,647 
20,373,543 

24,342 
96,503 
38.009 
2,008 
12,813 
6,084 
33,769 
9,242 

389 
289 
152 
92 
64 
280 
608 
203 

535 
289 
3« 
20 
51 
61 

'  '  277 

16,114 
10,422 
2,927 
1,256 
1,461 
3,808 
21,004 
6,340 

72,447 
46,805 
12,820 
5,709 
6,468 
17,303 
88,591 
29,439 

Sub-total  —  Fruits  

222,770 

2,077 

1,271 

63,332 

279,582 

123 

Vegetable  Oils  and  Nuts 
Peanuts 

Ib 

5920711 

2  686 

521 

892 

387 

12,019 

124 

125 

126 

Corn  oil  
Cottonseed  oil  
Cocoa  and  chocolate, 
manufactured  

Ib. 
Ib. 

Ib. 

23,866,146 
399,948,566 

2,584,000 

10,826 
181,416 

1,172 

202 

10,609 
177,786 

455 

399 

98,710 
1,654,187 

6,693 

Sub-total  —  Oils      and 
Nuts  

196,100 

723 

189,742 

786 

1,771,609 

127 

Fish 
Fresh  fish              ... 

Ib. 

5,034,771 

2,284 

228 

64 

1,531 

128 

Cured  fish 

Ib 

20,641,140 

9,363 

1,592 

505 

11,229 

129 

Pickled  fish 

bbl 

21,839 

1,981 

337 

107 

2,376 

130 

Canned  salmon  

Ib. 

45.985.C44 

20.859 

QJ   407 

4,046 
fi  *>frc 

1,585 
2  2fil 

31,270 
46  406 

Grand       Total  —  Total 
Domestic  Exports  of 
Primary  Foods  

2,764,822 

208,248 

212,783 

1,620,606 

9,479,617 

130 


THE  NATION'S  FOOD 


TABLE  35 — Continued 


1912-13 


Reference 
No. 

Commodity 

ii 

Total  domes- 
tic exports 
in  original 
units 

III 

-3*S£ 
2*8* 

Protein  in 
metric  tons 

o 
C'C 

P 

Carbohydrate 
in  metric 
tons 

Calories  in 
millions 

98 
99 

100 

101 
102 
103 

104 

Grains  and  Their 
Derivative  Products 
Bread  and  biscuit  
Cornmeal    and    corn 

Ib. 
bbl. 

Ib. 
Ib. 
bbl. 

bu. 
bbl. 

17,606,044 
480,374 

48,714,976 
157,583,225 
5,296 

91,716,672 
11,885,056 

7,986 
42,715 

22,097 
71,479 
471 

2,496,161 
1,056,641 

846 
3,203 

3,579 
5,718 
32 

206,596 
120,457 

703 

1,794 

1,591 
142 
5 

18,138 
10,567 

5,733 
28,144 

14,894 
56,463 
370 

1,360,975 
793,534 

33,539 
145,230 

90,610 
257,018 
1,692 

6,596,722 
3,846,194 

Oatmeal    and    rolled 
oats  .  .      .        

Rice  

Rye  flour          

Wheat    (nutrients  in 
flour)       

Wheat  flour  

'Jtih-ffilnl      frnina 

105 
106 
107 

Vegetables 
Beans  and  dried  peas  . 
Onions  

bu. 
bu. 

bu. 

623,587 
634,876 

2,416,819 

16,971 
16,126 

65,776 

3,683 
226 

1,183 

237 
48 

66 

10,606 
1,435 

9,670 

60,807 
7,261 

45,115 

Potatoes    (except 
sweet)  

Sub-total  —  Vegetables.  . 

98,873 

5,092 

351 

21,711 

113,183 

250,376 
70,740 
2,660 
28,535 
429 
271,471 
109,196 

108 
109 
110 
111 

18 

114 

Saccharine  Materials 
Glucose 

'b. 
Ib. 
Ib. 

£!: 

fb.1' 

158,365,601 
41,783,642 
1,750,000 
2,145,613 
32,243 
14,309,029 
58,707,501 

71,834 
18,953 
794 
10,706 
161 
77,886 
26,629 

61,059 
17,247 
645 
6,959 
105 
66,203 
26,629 

Grape  sugar  
Honey 

3 



Molasses  and  syrup  .  . 

Refined  sugar  

115 
116 
117 
118 
119 
120 
121 
122 

206,963              3 

1     178,847 

733,407 

Fruits 
Apples,  dried  

Ib. 
bbl. 
boxes 
Ib. 
bbl. 
Ib. 
Ib. 
Ib. 

41,574,564 
2,178,339 
1,096,879 
6,529,633 
199,228 
35,016,730 
118,139,501 
28,586,614 

18,858 
142,284 
33,833 
2,962 
13,013 
15,883 
53,588 
12,966 

302 
427 
135 
136 
65 
730 
965 
285 

415 
427 
34 
30 
52 
159 

12,484 
15,367 
2,606 
1,854 
1,483 
9,943 
33,331 
8,895 

56,126 
69,010 
11,412 
8,423 
6,570 
45,172 
140,586 
41,308 

Apples,  green  and  ripe 
Oranges  

Peaches,  dried  
Pears 

Apricots,  dried  

Prunes,  dried  
Raisins,  dried  

389 

Sub-total—  Fruits  

293,387  |     3,045 

1,506 

85.963 

477 

378,607 

123 
124 
125 
126 

Vegetable  Oils  and  Nuts 
Peanuts 

Ib. 
Ib. 
Ib. 

Ib. 

7,301,381 
19,839,222 
315,575,610 
1,420,000 

3,312 
8,999 
143,144 
644 

642 

1,100 
8,819 
140,280 
250 

14,822 
82,055 
1,305,220 
3,678 

Corn  oil  
Cottonseed  oil 

'"iii 

Cocoa  and  chocolate, 
manufactured  

219 

127 
128 
129 
130 

Sub-total—  Oils  and 
Nuts  

156,099 

753 

150,449 

696 

1,405,775 

Fish 
Fresh  fish 

Ib. 
Ib. 
bbl. 
Ib. 

5,517,248 
35,267,737 
23,457 
57,799,442 

2,503 
15,998 
2,128 
26,218 

250 
2,719 
362 
5,086 

70 
864 
115 
1,992 

1,677 
19,185 
2,552 
39,304 
fi9  71  R 

Cured  fish  
Pickled  fish 

Canned  salmon  

Grand    Total  —  Total 
Domestic  Exports  of 
'  Primary  Foods  .  . 

4,499,719 

357,741 

188,287 

2,547,330 

13,664,695 

GROSS   EXPORTS    OF   PRIMARY   AND    SECONDARY    FOODS       131 
TABLE  35 — Continued 


Reference 
No. 

Commodity 

If 

1913-14 

Total  domes- 
tic exports 
in  original 
units 

Total  domes- 
tic exports 
in  metric 
tons 

Protein  in 
metric  tons 

Fat  in 
metric  tons 

Carbohydrate 
in  metric 
tons 

Calories  in 
millions 

98 
99 

100 

101 
102 
103 

"104 

Grains  and  Their 
Derivative  Products 
Bread  and  biscuit.  .  .  . 
Cornmeal    and    corn 

Ib. 
bbl. 

Ib. 
Ib. 
bbl. 

bu. 
bbl. 

17,255,430 
372,316 

16,206,262 
163,091,360 
8,293 

92,523,569 
12,298,898 

7,827 
33,107 

7,351 
73,978 
737 

2,518,121 
1.093,434 

830 
2,483 

1,191 
5,918 
50 

208,414 
124,651 

688 
1,390 

530 
148 
6 

18,299 
10,934 

5,620 
21,814 

4,955 
58,437 
580 

1,372,949 
821,165 

32,872 
112,560 

30,143 
266,002 
2,649 

6,654,757 
3,980,120 

Oatmeal    and    rolled 
oats 

Rice  

Rye  flour 

Wheat    (nutrients  in 
flour)     

Wheat  flour  

Sub-total—  Grains  

3,734,555 

343,537 

31,995 

2,285,520 

11,079,103 

105 
106 
107 

Vegetables 
Beans  and  dried  peas  . 
Onions  ... 

bu. 
bu. 

bu. 

498,609 
432,766 

2,188,563 

13,570 
10,993 

59,563 

2,944 
154 

1,072 

190 
33 

60 

8,481 
979 

8,756 

48,621 
4,949 

40,854 

Potatoes     (except 
sweet)  

Sub-total—  Vegetables.. 

84,126 

4,170 

283 

18,216 

94,424 

108 
109 
110 
111 
112 
113 
114 

Saccharine  Materials 
Glucose  

Ib. 
Ib. 
Ib. 
gal. 
ga. 

fb1- 

162,680,378 
36,850,496 
2,000,000 
1,002,441 
30,746 
11,630,528 
69,344,463 

73,791 
16,715 
907 
5,002 
153 
63,307 
31,454 

62,722 
15,211 
737 
3,251 
ICO 
53,811 
31,454 
167,286 

257,198 
62,388 
3,040 
13,331 
409 
220,654 
128,981 

Grape  sugar 

Honey  

4 



Molasses 

Molasses  and  syrup  .  . 
Syrup  





Refined  sugar  

Sub-total—  Sugars  

191,329 

4 

686,001 

115 
116 
117 
118 
119 
120 
121 
122 

Fruits 
Apples,  dried  
Apples,  green  and  ripe 
Oranges 

Ib. 
bbl. 
boxes 
Ib. 
bbl. 
Ib. 
Ib. 
Ib. 

33,566,160 
1,526,746 
1,595,928 
6,712,296 
350,731 
17,401,692 
69,965,847 
15,051,842 

15,226 
99,724 
49,226 
3,045 
22,909 
7,893 
31,736 
6,827 

244 
299 
197 
140 
115 
363 
571 
150 

335 
299 
49 
31 
92 
79 
0 
204 

10,079 
10,770 
3,790 
1,906 
2,612 
4,941 
19,740 
4,684 

45,314 
48,367 
16,604 
8,659 
11,566 
22,448 
83,259 
21,749 

Peaches,  dried  
Pears 

Apricots,  dried  
Prunes,  dried  
Raisins,  dried  

Sub-total  —  Fruits  

236,586 

L',079 

1,089 

58,522 

257,966 

123 
124 
125 
126 

127 
128 
129 
130 

Vegetable  Oils  and  .\utt 
Peanuts 

Ib. 
Ib. 
Ib. 

Ib. 

8,054,817 
18,281,576 
193,240,420 

2,093,000 

3,654 
8,292 
87,653 

949 

709 

1,213 
8,127 
85,900 

368 

526 

16,351 
75,613 
799,242 

5,421 

Corn  oil  

Cottonseed  oil  
Cocoa  and  chocolate, 
manufactured  

163 

323 

Sub-total  —  Oils      and 
Nuts  

100,548 

872 

95,608 

849 

896,627 

Fish 

Fresh  fish 

Ib. 
Ib. 
bbl. 
Ib. 

6,534,460 
31,400,072 
37,264 
89,586,275 

2,964 
14,243 
3,381 
40,637 
fi1  99  1 

296 
2,421 
574 
7,883 

U174 

83 
769 
183 
3,068 

4  197 

1,986 
17,082 
4,055 
60.919 

84  042 

Cured  fish  

Pickled  fish  
Canned  salmon  

Grand    Total  —  Total 
Domestic  Exports  of 
Primary  Foods 

4,408,369 

361,836 

133,098 

2,530,393 

13,098,163 

132 


THE    NATION  S    FOOD 


TABLE  35 — Continued 


Reference  | 
No. 

Commodity 

Original 
units 

1914-15 

Total  domes- 
tic exports 
in  original 
units 

Total  domes- 
tic exports 
in  metric 
tons 

Protein  in 
metric  tons 

Fat  in 
metric  tons 

Carbohydrate 
in  metric 
tons 

Calories  in 
millions 

98 
99 

100 

101 
102 
103 

104 

Grains  and  Their 
Derivative  Products 
Bread  and  biscuit.  .  .  . 
Cornmeal    and    corn 
flour  

bbl. 

lb. 
lb. 
bbl. 

bu. 
bbl. 

17,244,275 
548,783 

68,604,979 
202,733,023 
80,315 

259,761,780 
16,633,214 

7,822 
48,796 

31,119 
92,412 
7,140 

7,069,676 
1,478,776 
o  7QC  741 

829 
3,659 

5,040 
7,393 
485 

585,127 
168,579 
771  119 

688 
2,049 

2,241 
184 
64 

51,373 
14,787 
71  ^8fi 

5,616 
32,152 

20,974 
73,001 
5,619 

3,854,580 
1,110,555 

c  inn  407 

32,851 
165,911 

127,606 
332,289 
25,659 

18,683,366 
5,382,775 

Oatmeal    and    rolled 
oats 

Rice  
Rye  flour. 

Wheat    (nutrients    in 
flour)  

Wheat  flour  

105 

106 
107 

Vegetables 
Beans  and  dried  peas. 
Onions  

bu. 
bu. 

bu. 

1,425,091 
800,487 

3,512,153 

38,785 
20,333 

95,587 

8,416 
285 

1,721 

543 

61 

95 

24,241 
1,810 

14,051 

138,964 
9,155 

65,561 

Potatoes    (except 
sweet)  

Sub-total  —  Vegetables.  . 

154,705 

10,422 

699 

40,102 

213,680 

198,513 
55,916 
3,800 
15,277 
426 
217,023 
1,047,408 

108 
109 
110 
111 
112 
113 
114 

Saccharine  Materials 
Glucose  

lb. 
lb. 
lb. 
gal. 
gal. 

125,434,878 
33,027,630 
2,500,000 
1,148,741 
32,025 
11,439,133 
563,122,336 

56,897 
14,981 
1,134 
5,732 
160 
62,265 
255,429 





48,362 
13,633 
921 
3,726 
104 
52,925 
255,429 

Grape  sugar  
Honey  
Molasses  
Molasses  and  syrup   . 
Syrup  
Refined  sugar  

5 







Sub-total  —  Sugars.  .  .  . 

396,598 

5 



375,100 

1,538,163 

115 
116 
117 
118 
119 
120 
121 
122 



123 
124 
125 
126 

Fruits 
Apples,  dried  
Apples,  green  and  ripe 
Oranges  
Peaches,  dried  
Pears  

lb. 
bbl. 
boxes 
lb. 
bbl. 
lb. 
lb. 
lb. 

42,589,169 
2,376,689 
1,811,833 
14,464,655 
248,124 
23,764,342 
43,628,892 
25,168,517 

19,318 
155,240 
55,886 
6,561 
16,207 
10,779 
19,790 
11,417 

309 
466 
223 
302 
81 
496 
356 
251 

424 
466 
56 
65 
65 
108 

'  '  '342 

12,789 
16,766 
4,304 
4,107 
1,848 
6,748 
12,309 
7,832 

57,495 
75,294 
18,850 
18,659 
8,182 
30,656 
51,919 
36,369 

Apricots,  dried  
Prunes,  dried  
Raisins,  dried  

Sub-total  —  Fruits  

295,198 

2,484 

1,526 

66,703 

297,424 

Vegetable  Oils  and  Nuts 
Peanuts  
Corn  oil  

lb. 
lb. 
lb. 

lb. 

5,875,076 
17,789,635 
318,678,308 

7,960,000 

2,665 
8,069 
144,551 

3,611 

517 
621 

885 
7,908 
141,661 

1,401 

384 

11,926 
73,578 
1,318,054 

20,616 

Cottonseed  oil  
Cocoa  and  chocolate, 
manufactured  

"  1,228 

12*7 
128 
129 
130 

Sub-total  —  Oils      and 
Nuts  

158,896 

1,138 

151,855 

1,612 

1,424,174 

Fish 
Fresh  fish  
Cured  fish 

lb. 
lb. 
bbl. 

lb. 

7,159,598 
26,332,800 
21,959 
85,040.843 

3,248 
11,944 
1,992 
38,574 

325 
2,030 
339 
7,483 

91 
645 
108 
2,932 

2,177 
14,325 
2,389 
57,827 



Pickled  fish  
Canned  salmon  



Sub-total  —  Fish  

55,758 

10,177 

3,776 

76,718 

Grand  Total  —  Total 
Domestic  Exports  of 
Primary  Foods.  .  . 

9.796.896 

795.338 

229.242 

5.586.014 

28.300.616 

GROSS    EXPORTS    OF    PRIMARY    AND    SECONDARY    FOODS       133 


TABLE  35 — Continued 


1 

Jg  o 

gz 

Commodity 

« 
.S-2 

0§ 

1915-16 

Total  domes- 
tic exports 
in  original 
units 

Total  domes- 
tic exports 
in  metric 
tons 

Protein  in 
metric  tons 

0 

a 

C'u 

Calbohydrate 
in  metric 
tons 

Calories  in 
millions 

98 
99 

100 

101 
102 
103 

104 

Grains  and  Their 
Derivative  Products 
Bread  and  biscuit.  .  .  . 
Cornmeal    and    corn 

Ib. 
bbl. 

Ib. 
Ib. 
bbl. 

bu. 
bbl. 

17,908,334 
510,632 

54,998,747 
264,058,314 
119,619 

173,377,732 
16,001,671 

8,123 
45,405 

24,947 
119,776 
10,635 

4,718,649 
1,422,628 

861 
3,404 

4,041 
9,582 
723 

390.543 
162,179 

715 
1,906 

1.796 
239 
96 

34,289 
14,226 

5,833 
29,917 

16,814 
94,618 
8,370 

2,572,736 
1,068,389 

34,116 
154,378 

102,298 
430,679 
38,216 

12,470,194 
5,178,397 

Oatmeal    and    rolled 
oats  .          

Rice 

Rye  flour  

Wheat    (nutrients    in 
flour) 

Wheat  flour  

Sub-total  —  Grains  

6,350,163 

571,333 

11,809 
230 

2,208 

53,267 

3,796.677 

18,408,278 

105 
106 
107 

Vegetables 
Beans  and  dried  peas. 
Onions  

bu. 
bu. 

bu. 

1,999,680 
649,461 

4,504.705 

54,424 
16,497 

122.600 

761 
50 

123 

34,014 
1,469 

18.022 

194,992 

7,427 

84,090 

Potatoes    (except 
sweet)  

Sub-total  —  Vegetables.. 

193,521 

14,247 

934 

53,505 

286,509 

108 
109 
110 
111 
112 
113 
114 

Saccharine  Materials 
Glucose  

Ib. 
Ib. 
Ib. 
gal. 
gal. 
gal. 
fb. 

148,523.098 
37.883,084 
3,300,000 
4,387,369 
25,852 
10,031,693 
1,642,552,040 

67,370 
17,184 
1.497 
21,891 
126 
54,604 
745,053 

6 



57,264 
15,637 
1,216 
14,229 
82 
46,414 
745,053 

234,815 
64,136 
5,016 
58,348 
337 
190,321 
3,055,147 

Grape  sugar  
Honey  
Molasses  

Molasses  and  syrup.  . 
Syrup  
Refined  sugar  

Sub-total  —  Sugars  .... 

907.725 

6 

H79.8H5 

3,608,120 

115 
116 
117 
118 
119 
120 
121 
122 

Fruits 
Apples,  dried  

Ib. 
bbl. 
boxes 
Ib. 
bbl. 
Ib. 
Ib. 
Ib. 

16.219,174 
1,494,693 
1,625,915 
13,739,342 
172,933 
23,939,790 
57,572,827 
75,285,489 

7,357 
97,630 
50,151 
6,232 
11,296 
10,859 
26,115 
34,149 

118 
293 
200 
287 
56 
500 
470 
751 

161 

293 
51 
62 
45 
109 
0 
1,024 

4,871 
10,544 
3,861 
3.901 
1,288 
6,798 
16,242 
23,426 

21,896 
47,352 
16,916 
17,724 
5,703 
30,882 
68,512 
108,787 

Apples,  green  and  ripe 
Oranges  

Peaches,  dried  
Pears  
Apricots,  dried  
Prunes,  dried  
Raisins,  dried  

123 
124 
125 
126 

Sub-total  —  Fruits  

243,789 

2,675 

1,745 

70,931 

317,772 

Vegetable  Oils  and  Nuts 
Peanuts 

Ib. 
Ib. 
Ib. 

Ib. 

8,669,430 
8,967,826 
266,688,964 

9,992,000 

3,932 
4,068 
120,969 

4,532 

763 
780 

1,306 
3,986 
118,550 

1,759 

566 

17,599 
37,091 
1,103,026 

25,879 

Cottonseed  oil  
Cocoa  and  chocolate, 
manufactured  

1,541 

Sub-total  —  Oils       and 
Nuts  

133,501 

1,543 

125,601 

2,107 

1,183,595 

127 
128 
129 
130 

Fish 
Fresh  fish  
Cured  fish  
Pickled  fish  
Canned  salmon  

Ib. 
Ib. 
bbl. 
Ib. 

8,139,309 
35,034,740 
17,266 
155,387,363 

3,692 
15,892 
1,566 
70,483 

369 
2,701 
266 
13,674 

17,010 

103 

858 
85 
5,356 



2,474 
19,059 
1,878 
105,664 

Sub-total  —  Fish  

91,633 

6,402 

129,075 

Grand  Total  —  Total 
Domestic  Exports  of 
Primary  Foods 

7,920,332 

606,814 

187,949 

4,803,115 

23,933,349 

134 


THE  NATION'S  FOOD 

TABLE  35 — Continued 


Reference 
No. 

Commodity 

"o« 
O 

1916-17 

Total  domes- 
tie  exports 
in  original 
units 

Total  domes- 
tic exports 
in  metric 
tons 

Protein  in 
metric  tons 

Fat  in 
metric  tons 

Carbohydrate 
in  metric 
tons 

il 

3'g 

08 
99 

100 

101 
102 
103 

104 

Grains  and  Their 
Derivative  Products 
Bread  and  biscuit.  .  .  . 
Cornmeal    and    corn 
flour  

Ib. 
bbl. 

Ib. 
Ib. 
bbl. 

bu. 
bbl. 

18,704,911 
586,452 

111,211,469 
342,009,963 
73,914 

150,064,601 
12,388,479 

8,485 
52,146 

50,975 
155,135 
6,571 

4,084,158 
1,101,397 

899 
3,910 

8,172 
12,410 
447 

338,029 
125,559 

747 
2,190 

3,632 
310 
59 

29,677 
11,014 

6,092 
34,359 

34,000 
122,551 
5,172 

2,226,794 
827,146 

35,633 
177,300 

206,853 
557,818 
23,614 

10,793,397 
4,009,110 

Oatmeal    and    rolled 

Rice  

Rye  flour 

Wheat    (nutrients   in 
flour)  

Wheat  flour  

Sub-iotal  —  Grains  .... 

5,458,867 

489,426 

47,629 

3,256,114     15,803,725 

105 
106 
107 

Vegetables 
Beans  and  dried  peas  . 
Onions. 

bu. 
bu. 

bu. 

2,396,622 
447,723 

2,866,735 

65,226 
11,373 

78,021 

14,154 
159 

1,404 

914 
34 

78 

40,767 
1,012 

11,468 

233,699 
5,120 

53,513 

Potatoes     (except 
sweet)  

108 
109 
110 
111 
112 
113 
114 

Sub-total  —  Vegetables  .  . 

154,620 

15,717 

1,026 

53,247 

292,332 

Saccharine  Materials 
Glucose  .   . 

Ib. 
Ib. 
Ib. 
gal. 
gal. 

IK1 

170,025,606 
44,997,709 
4,025,000 
2,892,061 
40,570 
10,327,503 
1,259,551,796 

77,123 
20,411 
1,826 
14,430 
202 
56,214 
571,326 

65,554 
18,574 
1,482 
9,379 
132 
47,782 
571,326 

268,810 
76,181 
6,118 
38,46^ 
540 
195,933 
2,342,767 

Grape  sugar  

"7 



Honey.  .  .  . 

Molasses  

Molasses  and  syrup  .  . 
Syrup  
Refined  sugar  

Sub-total—  Sugars  

741,532 

7 



714,229 

2,928,811 

115 
116 
117 
118 
119 
120 
121 
122 

Fruits 
Apples,  dried  
Apples,  green  and  ripe 
O  ranges  

Ib. 
bbl. 
boxes 
Ib. 
bbl. 
Ib. 
Ib. 
Ib. 

10,530,474 
1,769,778 
1,904,638 
8,187,588 
339,064 
9,843,719 
59,795,141 
52,354,911 

4,777 
115,598 
58,749 
3,714 
22,147 
4,465 
27,123 
23,748 

76 
347 
236 
170 
111 
205 
488 
523 

105 
347 
59 
37 
89 
44 
0 
713 

3,162 
12,484 
4,523 
2,325 
2,525 
2,795 
16,870 
16,291 

14,216 
56,066 
19,816 
10,562 
11,181 
12,698 
71,157 
75,653 

Peaches,  dried.  .  .  . 
Pears 

Apricots,  dried  
Prunes,  dried  
Raisins,  dried  

Sub-total  —  Fruits.  . 

260,321 

2,156 

1,304 

60,975 

271,349 

123 
124 
125 
126 

Vegetable  Oils  and  Nuts 
Peanuts  

Ib. 
Ib. 
Ib. 

Ib. 

22,413,297 
8,779,760 
159,074,949 

11,820,000 

10,167 
3,982 
72,156 

5,362 

1,972 

3,375 
3,903 
70,712 

2,080 

1,464 

45,499 
36,313 
657,934 

30,614 

Corn  oil  
Cottonseed   oil  
Cocoa  and  chocolate, 
manufactured  

922 

1,823 

Sub-total—  Oils      and 
Nuts  

91,667 

2,894 

80,070 

3,287 

770,360 

127 
128 
129 
130 

Fish 
Fresh  fish  
Cured  fish. 

Ib. 
Ib. 
bbl. 
Ib. 

9,998,503 
37,873,713 
22,698 
120,327,896 

4,535 
17,180 
2,059 
54,581 

454 
2,921 
350 
10,588 

127 
927 
111 
4,148 

3,040 
20,603 
2,469 
81,823 

Pickled  fish  
Canned  salmon  

Subtotal  —  Fish  

78,355 

14,313 

5,313 

107,935 

Grand    Total  —  Total 
Domestic  Exports  of 
Primary  Foods  

6,785,362 

524,513 

135,432 

4,087,852 

20,174,512 

GROSS    EXPORTS    OF    PRIMARY    AND    SECONDARY    FOODS       135 

TABLE  35 — Continued 


Reference 
No. 

Commodity 

It 

o3 

1917-18* 

in 

ill 

3  H| 

|-S.S1 

T9tal  domes- 
tic exports 
in  metric 
tons 

.sl 

c.o 
'5  H 

f| 

£a 

a 

s 

0 

ere 
•^  "* 

Is 

1 

•S.S 
fcS 

|li 

6°s 

Calories  in 
millions 

98 
99 

100 

101 
102 
103 

104 

Grains  and  Their 
Derivative  Products 
Bread  and  biscuit.  .  .  . 
Cornmeal    and    corn 
flour  
Oatmeal    and    rolled 
oats  
Rice  
Rye  flour 

Ib. 
bbl. 

Ib. 
Ib. 
bbl. 

bu. 
bbl. 

18,646,461 
2,059,452 

350,961,422 
330,146,247 
844,094 

34,141,886 
23,295,085 

8,457 
183,096 

159,196 
149,754 
75,040 

929,200 
2,071,050 

897 
13,733 

25,790 
11,981 
5,103 

78,393 
236,099 

744 
7,691 

11,461 
299 
675 

6,876 
20,711 

6,073 
120,659 

107,298 
118,300 
59,056 

516,385 
1,555,352 

35,521 
622,626 

652,788 
538,468 
269,657 

2,502,90» 
7,538,662 

Wheat    (nutrients   in 
flour). 

Wheat  flour  

Sub-total  —  Chains  

3,575,793 

371,996 

48,457     2,483,123 

12,160,630 

105 
106 
107 

Vegetables 
Beans  and  dried  peas  . 
Onions     .    . 

bu. 
bu. 

bu. 

2,383,980 
636,107 

3,926,083 

64,883 
16,158 

106,852 

14,160 
227 

1,924 

948          40,256 
49           1,438 

107         15,707 

232,013 
7,275 

73,288 

Potatoes    (except 
sweet)  

Sub-total—  Vegetables.  . 

187,893 

16,311 

1,104         57,401 

312,576 

108 
109 
110 
111 
112 
113 
114 

Saccharine  Materials 
Glucose  
Grape  sugar  
Honey  
Molasses  
Molasses  and  syrup  .  . 
Syrup  

Ib. 
Ib. 
Ib. 

gal. 
gal. 

r 

80,970,744 
16,887,557 
16,090,672 
3,811,341 
19,847 
7,690,074 
628,897,995 

36,728 
7,660 
7,299 
19,017 
99 
41,858 
285,265 

"29 



31,219 
6,971 
5,927 
12,361 
64 
35,579 
285,265 

128,015 
28,591 
24,458 
50,687 
264 
145,896 
1,169,750 

Refined  sugar  





Sub-total  —  Sugars  .... 

397,926 

29     .:  !     377,386 

1,547,661 

115 
116 
117 
118 
119 
120 
121 
122 

Fruits 
Apples,  dried  
Apples,  green  and  ripe 
Oranges 

Ib. 
bbl. 
boxes 
Ib. 
bbl. 
Ib. 
Ib. 
Ib. 

2,602,590 
659,140 
1,273,434 
5,862,605 
244,575 
5,175,618 
33,051,546 
55,353,650 

1,181 
43,054 
39,280 
2,659 
15,975 
2,348 
14,992 
25,108 
144  597 

19 
130 
157 
122 
80 
108 
270 
553 
1  430 

26 
130 
39 
26 
64 
23 
0 
753 

1  (Mi  1 

781 
4,649 
3,025 
1,665 
1,821 
1,470 
9,325 
17,224 

on  nan 

3,513 
20,882 
13,249 
7,563 
8,065 
6,677 
39,332 
79,986 
170  i>fi7 

Peaches,  dried  
Pears.  .  .  . 

Apricots,  dried  

Prunes,  dried  
Raisins,  dried  

123 
124 
125 
126 

Vegetable  Oils  and  Nuts 
Peanuts  

Ib. 
Ib. 
Ib. 

Ib. 

12,488,209 
1,831,114 
100,337,989 

34,864,000 

5,665 
831 
45,513 

15,814 

1,099 
2,720 

1,881 
814 
44,602 

6,136 

816 

25,351 
7,573 
414,998 

90,298 

Corn  oil  
Cottonseed    oil  
Cocoa  and  chocolate, 
manufactured  

5,377 

Sub-total—  O&a      and 
Xitts  

67,823 

3,819 

53,433 

6,193 

538,220) 

127 
128 
129 
130 

Fish 
Fresh  fish 

Ib. 
Ib. 
bbl. 
Ib. 

10,467,708 
47,459,008 
26,651 
112,607,274 

4,748 
21,528 
2,418 
51,079 

475 
3,659 
411 
9,909 

133 
1,162 
131 

3,882 

3,182 
25,817 
2,899 
76,573 

Cured   fish  
Pickled  fish  
Canned  salmon  

Sub-total  —  Fish  

79,773 

14,454 

5,308 

108,471 

Grand    Total  —  Total 
Domestic  Exports  of 
Primary  Foods  

4,453,805 

408,048 

109,363 

2,964,063 

14,846,825 

*  In  the  total  domestic  exports  of  the  year  1917—18  are  included  the  shipments  to  the  Ameri- 
can Expeditionary  Forces  abroad,  as  well  as  shipments  to  the  Commission  for  Relief  in  Belgium, 
and  American  Red  Cross. 


136  THE  NATION'S  FOOD 

The  next  point  for  consideration  is  the  export  of  secondary 
foods.  No  summary  or  discussion  of  the  gross  domestic  exports 
of  primary  foods  will  be  made  at  this  point  for  the  reason  that  such 
discussion  may  better  be  deferred  until  some  further  data  have  been 
presented.  The  gross  domestic  exports  of  secondary  human  food 
materials  appear  in  Table  37.  There  are  certain  items  in  the  table 
which  need  explanation,  but  no  space  will  be  taken  to  discuss  items 
which  have  simply  received  routine  treatment,  namely  export 
statistics  taken  from  Commerce  Reports,  and  conversion  factors 
based  upon  Atwater  and  Bryant's  analyses  of  the  same  product, 
or  the  use  of  the  same  conversion  factors  as  in  earlier  chapters  for 
the  same  products. 

MEATS  AND  DERIVATIVE  PRODUCTS 

132.  Canned  Beef. — The  analytic  values  used  to  obtain  con- 
version factors  were  those  for  canned  corned  beef,  as  given  by 
Atwater  and  Bryant.     The  product  is  fairly  representative  of  all 
the  canned  beef  products  in  its  composition. 

133.  Pickled  Beef.— The  analysis  used  was  that  of   "  salted 
mess  beef "  as  given  by  Atwater  and  Bryant. 

134.  Fresh  Pork. — The  same  factors  were  used  as  in  Chapter 
VI  for  the  imports  of  the  same  commodity. 

135.  Pickled  Pork. — To  obtain  conversion  factors  an  average 
was  taken  of  the  analyses   of  ''Dry-salted  bellies,"  "Salt  pork, 
clear  fat,"  and  "Salt  pork,  lean  ends"  as  given  in  Atwater  and 
Bryant. 

136.  Canned  Pork. — The  analysis  of  canned  boar's  head  was 
used,  as  being  probably  most  nearly  representative  of  the  run  of 
export  canned  pork. 

138.  Hams  and  Shoulders. — Average  analyses  of  hams  and 
shoulders  were  used. 

139-141.  Lard,  Neutral  Lard  and  Lard  Compounds. — All  these 
products  were  taken  as  100  per  cent.  fat. 

142.  Sausage,  Canned. — This  item  includes  "canned  sausage" 
and  "all  other  sausage"  of  the  domestic  export  list,  and  "sausage" 
of  the  insular  list.  The  average  was  taken  of  all  analyses  of 
canned  sausage  as  given  in  Atwater  and  Bryant.  Sausage,  all 
other.  The  average  was  taken  of  all  analyses  of  fresh  sausage  as 
given  in  Atwater  and  Bryant. 


GROSS    EXPORTS    OF   PRIMARY    AND    SECONDARY    FOODS     137 


143.  Mutton. — This  export  item  is  exclusive  of  canned  mutton. 
The  same  analysis  was  used  as  for  mutton  and  lamb  in  Chapter  IV. 

144-146. — Stearin  from  Animal  Fats,  Tallow  and  Oleo  Oil. 
These  products  were  taken  as  100  per  cent.  fat. 

151.  Milk,  Condensed  and  Evaporated. — For  the  conversion 
factors  an  average  was  taken  of  Atwater  and  Bryant's  figures  for 
condensed,  sweetened  milk  and  evaporated,  unsweetened  milk. 

The  conversion  factors  for  such  products  as  have  not  previously 
appeared  are  given  in  Table  36. 

TABLE  36. — FACTORS  BY  WHICH  AMOUNTS,  IN  ORIGINAL  UNITS,  OF  DOMESTIC 

EXPORTS  OF  SECONDARY  FOODS  ARE  TO  BE  MULTIPLIED  TO  GET  SHORT 

TONS  OF  NUTRIENTS 


Reference 
No. 

Commodity 

Original 
units 

To  short 
tons  of 
protein 

To  short 
tons  of 
fat 

To  short 
tons  of  car- 
bohydrate 

To  millions 
of  calories 

132 

Canned  beef  

Ib. 

0.000131 

0  .  000093 

o 

0  001280 

133 

Pickled  beef 

Ib 

0  000056 

0  000199 

o 

0  001890 

135 

Pickled  pork  

Ib. 

O.C00028 

0.000365 

0 

0.003189 

136 

Canned  pork 

Ib 

0  000103 

0  000111 

o 

0  001320 

137 

Bacon 

Ib 

0  000047 

0  000297 

o 

0  002685 

138 

Hams  and  shoulders 

Ib. 

0..  000067 

0.000165 

0 

0.001644 

139 

Lard*  

Ib. 

0 

0  .  000500 

0 

0.004220 

142        < 

Canned  sausage..  .  . 

Ib. 

0.000082 

0.000138 

0.000001 

0.001475 

I 

Sausage,  all  other.  . 

Ib. 

0.000114 

0.000159 

0.000003 

0.001775 

151 

Milk,    condensed 

and  evaporated  .  . 

Ib. 

0.000046 

0.000044 

0.000163 

0.001150 

*  The  same  conversion  factors  apply  to  neutral  lard,  lard  compounds  and  substitutes  , 
stearin  from  animal  fat,  oleo  oil  and  tallow. 

In  Table  37  appear  the  detailed  figures  for  gross  domestic  ex- 
ports of  secondary  human  food  materials. 

There  is  only  one  point  regarding  the  shipments  of  food  to  our 
insular  possessions  which  calls  for  special  comment.  It  is  this: 
if  one  examines  carefully  into  the  matter  it  will  be  found  that  there 
was  a>  general  tendency  for  the  shipments  of  human  food  to  Porto 
Rico  and  Hawaii  to  increase  beginning  with  the  year  1914-15, -and 
continuing  until  1917-18.  Or,  in  other  words,  the  export  of  food- 
stuffs to  these  territories  showed  the  same  reaction  to  war  conditions 
as  did  exports  to  foreign  countries.  That  this  should  have  been  the 
fact  seems  ridiculous,  but  it  is  a  fact.  It  is  difficult  to  conceive  that 
the  onset  of  a  war  in  Europe  in  August,  1914  should  have  forthwith 
enhanced  the  need  of  the  inhabitants  of  Hawaii  and  Porto  Rico 
for  imported  food.  The  true  explanation  of  this  curious  result  is 


138 


THE  NATION'S  FOOD 


TABLE  37. — TOTAL  GROSS  DOMESTIC  EXPORTS  OF  SECONDARY  HUMAN  FOODS 
TO  FOREIGN  COUNTRIES  AND  INSULAR  POSSESSIONS,  FROM   1911-12  TO 

1917-18 


]" 

Commodity 

1. 
Jl 

1911-12 

Calories 
in  millions 

3fjl| 

JJ  Hi 

Total 
domestic 
exports  in 
metric  tons 

Protein  in 
metric  tons 

•si 

"rt  £ 
fe 

Carbohydrate 
in  metric  tons 

131 
132 
133 
134 
135 
136 
137 
138 
139 
140 
141 
142 
143 
144 

145 
146 
147 

Meats  and  Derivative 
Products 
Fresh  beef  

lb. 
Ib. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 

lb. 
lb. 
lb. 
lb. 

15,434,371 
11,458,983 
39,066,192 
2,597,880 
70,641,427 
5,896,519 
209,141,228 
208,623,897 
532,395,681 
62,317,909 
70,662,778 
7,344,259 
3,595,543 

3,000,000 
39,451,419 
126,467,124 
3,661.463 

7,001 
5,198 
17,721 
1,178 
32,043 
2,675 
94,866 
94,631 
242,854 
28,267 
32,052 
3,332 
1,631 

1,361 

17,895 
57,365 
1,660 

1,064 
1,361 
1,985 
158 
1,795 
551 
8,917 
12,680 

1,078 
966 
7,053 
285 
23,391 
594 
56,351 
31,227 
242,854 
28,267 
32,052 
1,040 
391 

1,361 
17,895 
57,365 
1,378 



14,431 
14,668 
73,835 
3,299 
225,275 
7,784 
561,544 
342,978 
2,259,370 
262,982 
298,197 
12,736 
4,512 

12,660 
166,485 
533,691 
12,907 

Canned  beef  
Pickled  beef  
Fresh  pork  
Pickled  pork  
Canned  pork  
Bacon 

Hams  and  shoulders. 
Lard  

Neutral  lard  
Lard  compounds.  .  .  . 
Sausage*. 

19 

730 
212 

20 

Mutton  

Stearin   from  animal 
fats  

Tallow  

Oleo  oil  
Oleomargarine  

148 

149 
150 
151 

Sub-total  —  Meats.  .  .  . 



641,730 

29,473 

503,548 

19 

4,807,354 

Poultry  and  Eggs 
Eggs  

doz. 

15,591,873 

10,609 

1,387 

990 

14,860 

Dairy  Products 
Butter 

lb. 
lb. 

lb. 

7,278,521 
7,497,613 

25,732,650 

3,301 
3,401 

11,672 

32 

878 

1,073 

2,806 
1,150 

1,027 

82 
3,805 

26,240 
14,620 

29,592 

Cheese  
Milk,  condensed  and 
evaporated  

Sub-total—  Dairy 
Products  

18,374 

1,983 

4,983 

3,887 

70,452 

Grand     Total  —  Total 
Domestic  Exports  of 
Secondary  Foods  .... 

670,713 

32,843 

509,521 

3,906 

4,892,666 

*  This  item  includes  "Canned  Sausage"  and  "All  other  Sausage"  of  Table  37  (items  141 
1  142)  and  "Sausage"  of  Table  39  (item  180). 


GROSS    EXPORTS    OF    PRIMARY   AND    SECONDARY    FOODS       139 
TABLE  37 — Continued 


1912-1 

3 

1  Reference 
No. 

Commodity 

fi 

Total 
domestic 
exports  in 
original 
units 

Total 
domestic 
exports  in 
metric  tons 

Protein  in 
metric  tons 

s| 

P 

Carbohydrate 
in  metric  tons 

Calories  in 
millions 

131 
132 

Meats  and  Derivative 
Products 
Fresh  beef  
Canned  beef 

lb 

7,387,169 
7  544  816 

3,351 
3  422 

510 
897 

516 
637 

6,907 
9  658 

133 

Pickled  beef 

lb 

26  247  429 

11  906 

1  334 

4  738 

49  608 

134 

Fresh  pork  

lb. 

2,457,997 

1,115 

150 

269 

3,122 

135 

Pickled  pork  

lb 

65,623,034 

29,766 

1,667 

21  729 

209,272 

136 
137 
138 
139 

Canned  pork  
Bacon  
Hams  and  shoulders  . 
Lard 

lb. 
lb. 
lb. 
lb 

4,188,577 
201,879,766 
163,428,599 
522  346  697 

1,900 
91,572 
74,131 
236  935 

392 

8,608 
9,933 

422 
54,394 
24,463 
236  935 

5,529 
542,047 
268,676 
2  204  303 

140 

Neutral  lard  

Ih. 

44,777,692 

20,311 

20,311 

188,962 

141 

Lard  compounds.  .  .  . 

Ih 

77,430,154 

35,122 

35,122 

326,755 

142 
143 

144 

Sausage*,  
Mutton  
Stearin  from  animal 
fats  

lb. 
lb. 

Ih 

8,681.026 
5,266,019 

3,744,886 

3,938 
2,389 

1,699 

865 
310 

1,231 
573 

1,699 

22 

15,074 
6,609 

15,803 

145 
146 
147 

Tallow  
Oleo  oil  
Oleomargarine  

lb. 
lb. 
lb. 

30,586,350 
92,849,757 
3,017,626 

13,874 
42,116 
1,369 

16 

13,874 
42,116 
1,137 



129,074 
391,826 
10,637 

Sub-total  —  Meats  .... 

574,916 

24,682 

460,166 

22 

4,383,862 

148 

Poultry  and  Eggs 
Eggs           

20  658  402 

14  055 

1  836 

1  312 

19  687 

149 

Dairy  Products 
Butter 

lb 

4  696  757 

2  130 

21 

1  811 

16  932 

150 
151 

Milk,  condensed  and 
evaporated           .  . 

lb. 
lb 

3,292,348 
21  492,429 

1,493 
9  749 

385 

897 

504 

858 

36 
3  178 

6,420 
24,716 

Sub-total  —  Dairy 
Products  

13,372 

1,303 

3,173 

3,214 

48,068 

Grand     Total  —  Total 
Domestic  Exports  of 
\     Secondary  Foods  .  .  .  . 

I"" 

602,343 

27,821 

464,651 

3,236 

4,451,617 

"This  item  includes   "Canned  Sausage"  and  "All  other  Sausage"  of  Table  37  (items  141 
and  142)  and  "Sausage"  of  Table  39  (item  180). 


140 


THE  NATION'S  FOOD 


TABLE  37  —  Continued 


1913-1 

4 

Reference 
No. 

Commodity 

la 
*" 

c 

lift 

,4 

Jii 

|It! 

,sf 

j|« 

IB 

o  « 

£e 

Fat  in 
metric  tons 

Carbohydrate 
in  metric  tons 

Calories  in 
millions 

131 
132 

Meats  and  Derivative 
Products 
Fresh  beef  
Canned  beef 

lb. 
Ib 

6,394,421 
3,652,792 

2,900 
1,657 

441 
434 

446 
308 

5,979 
4  676 

133 
134 
135 
136 
137 

Pickled  beef  
Fresh  pork  
Pickled  pork  
Canned  pork  
Bacon  

lb. 
lb. 
lb. 
lb. 
lb 

23,495,991 
2,668,020 
60,228,376 
3,096,247 
194,448,815 

10,657 
1,210 
27,319 
1,404 
88,202 

1,194 
162 
1,530 
289 
8,291 

4,242 
293 
19,943 
312 
52,391 

44,408 
3,388 
192,068 
4,087 
522,095 

138 
139 

Hams  and  shoulders. 
Lard 

lb. 
lb 

170,407,206 
486  169  008 

77,296 
220  525 

10,358 

25,507 
220  525 

280,150 
2  051  633 

140 
141 
142 
143 

Neutral  lard  
Lard  compounds.  .  .  . 
Sausage*  
Mutton  

lb. 
lb. 
lb. 
lb 

29,323,786 
67,185,508 
6,420,363 
4,685,496 

13,301 
30,475 
2,912 
2,125 

622 
277 

13,301 
30,475 
898 
510 

14 

123,746 
283,523 
10,962 
5,880 

144 
145 

Stearin  from  animal 
fats  
Tallow 

lb. 
lb 

2,724,181 
15,812,831 

1,236 
7,173 

1,236 
7,173 

11,496 
66,730 

146 

Oleo  oil 

Ib 

97,017,065 

44,007 

44,007 

409,412 

147 

Oleomargarine 

lb 

2,554,045 

1,159 

14 

961 

9,003 

Sub-total—  Meats.  .  .  . 

533,558 

23,612 

422,528 

14 

4,029,236 

148 

Poultry  and  Eggs 
Eggs  

doz. 

16,367,399 

11,137 

1,455 

1,039 

15,598 

149 
150 

Dairy  Products 
Butter  
Cheese  

Ib. 

lb 

4,713,535 
2,873,048 

2,138 
1,303 

21 
336 

1,817 
440 

31 

16,992 
5,603 

151 

Milk,  condensed  and 
evaporated  

lb 

21,230,088 

9,630 

886 

847 

3,139 

24,414 

Sub-total—  Dairy 
Products  

13,071 

1,243 

3,104 

3,170 

47,009 

Grand     Total—  Total 
Domestic  Exports  of 
Secondary  Foods 

557,766 

26,310 

426,671 

3,184 

4,091,843 

*  This  item  includes  "Canned  Sausage"  and  "All  other  Sausage"  of  Table  37  (items  141 
and  142)  and  "Sausage"  of  Table  39  (item  180). 


GROSS    EXPORTS    OF    PRIMARY    AND    SECONDARY    FOODS        141 


TABLE  37 — Continued 


1914-K 

Reference 
No. 

Commodity 

"3 
.S3 

|1 

«.s 

ill. 

11  Kl 

Total 
domestic 
exports  in 
metric  tons 

Protein  in 
metric  tons 

o 

s'S 
'  n  t5 

a  S 
BN 

Carbohydrate 
in  metric  tons 

Calories  in 
millions 

131* 

Meats  and  Derivative 
Products 
Fresh  beef  

Ib 

170,445,106 

77,313 

11,752 

11,906 

159,366 

132 
133 
134 
135 
136 

Canned  beef  
Pickled  beef  
Fresh  pork  
Pickled  pork  

Ib. 
Ib. 
Ib. 
Ib. 
Ib 

75,419,035 
31,933,357 
3,908,193 
59,607,617 
4  668  275 

34,210 
14,485 
1,773 
27,038 
2  118 

8,963 
1,622 
238 
1,513 
436 

6,364 
5,765 
429 
19,737 
470 

96,536 
60,355 
4,963 
190,090 
6  162 

137 
138 
13P 

Bacon  
Hams  and  shoulders. 
Lard  

Ib. 
Ib. 
Ib 

347,100,076 
208,187,104 
479,570,482 

157,443 
94,433 
217,532 

14,800 
12,654 

93,521 
31,163 
217,532 

931,963 
342,259 
2,023,788 

140 
141 
142 
143 
144 

145 
146 
147 

Neutral  lard  
Lard  compounds.  .  .  . 
Sausage*  
Mutton  
Stearin  from  animal 
fats  
Tallow  
Oleooil  
Oleomargarine  

Ib. 
Ib. 
Ib. 
Ib. 

Ib. 
Ib. 
Ib. 
Ib. 

26,021,054 
78,981,482 
7,512,555 
3,877,413 

11,457,907 
20,239,988 
80,481,946 
5,252,183 

11,803 
35,826 
3,407 
1,759 

5,197 
9,181 
36,506 
2,382 

724 
229 

29 

11,803 
35,826 
1,049 
422 

5,197 
9,181 
36,506 
1,978 

17 

109,809 
333,304 
12,788 
4,866 

48,352 
85,413 
339,634 
18,513 

Sub-total  —  Meats 

732,406 

52,960 

488  849 

17 

4  768,161 

148 

Poultry  and  Eggs 
Eggs..  

doz. 

21,013,025 

14,298 

1,868 

1,335 



20,026 

14P 

Dairy  Products 
Butter  

Ib 

10,993,012 

4,986 

49 

4,238 

39,631 

150 

Cheese. 

Ib 

56  079  758 

25,437 

6  503 

8  598 

610 

109  356 

151 

Milk,  condensed  and 
evaporated  

Ib. 

42,803,549 

19,416 

1,786 

1,708 

6,329 

49,224 

Sub-total  —  Dairy 
Products  

49,839 

8,398 

14,544 

6,939 

198,211 

Grand      Total  —  Total 
Domestic  Exports  of 
Secondary  Foods  .... 

796,543 

63,226 

504,728 

6,956 

4,986,398 

*  This  item  includes  "Canned  Sausage"  and  "All  other  Sausage"  of  Table  37  (items  141 
and  142)  and  "Sausage"  of  Table  39  (item  180). 


142 


THE  NATION'S  FOOD 

TABLE  37 — Continued 


1915-lt 

i 

Reference 
No. 

Commodity 

II 

Total 
domestic 
exports  in 
original 
units 

Total 
domestic 
exports  in 
metric  tons 

Protein  in 
metric  tons 

I 

o 

3 

Carbohydrate 
in  metric  tons 

Calories  in 
millions 

131 

Meats  and  Derivative 
Products 
Fresh  beef  

lb 

232,036,013 

105,251 

15,998 

16,208 

216,954 

132 

Canned  beef 

Ib 

51,147,247 

23,200 

6,078 

4,315 

65,469 

133 
134 
135 

Pickled  beef  
Fresh  pork  
Pickled  pork  

lb. 
lb. 
lb 

38,207,529 
63,005,524 
78,395,157 

17,331 
28,579 
35,560 

1,941 
3,829 
1,991 

6,898 
6,916 
25,958 



72,212 
80,018 
250,003 

136 

lb 

9  654  931 

4  379 

902 

972 

12,744 

137 

lb 

580  519  966 

263  323 

24  752 

156  413 

1,558,697 

138 
139 

Hams  and  shoulders. 
Lard 

lb. 
lb 

286,772,746 
432  087  335 

130,079 
195  993 

17,430 

42,925 
195,993 



471,455 
1,823,407 

140 

Neutral  lard 

lb 

34  426,590 

15  616 

15  616 

145,282 

141 
14? 

Lard  compounds.  .  .  . 
Sausage*  

lb. 

lb 

60,697,320 
16,452,699 

27,533 
7,463 

1,503 

27,533 
2,243 

32 

256,141 
27,157 

143 

Mutton  . 

lb 

5,552,918 

2  519 

327 

604 

6,969 

144 

Stearin  from  animal 
fats  .  . 

lb 

13,062,247 

5  925 

5,925 

55,123 

145 

Tallow   .... 

lb 

16,288,743 

7  389 

7,389 

68,740 

146 

Oleo  oil.  .  .    . 

lb 

102,645,914 

46  560 

46,560 

433,166 

147 

Oleomargarine  

lb. 

5,426,221 

2,461 

30 

2,043 

19,127 

Sub-total  —  Meats.  .  .  . 

919  161 

74,781 

564,511 

32 

5,562,664 

148 

Poultry  and  Eggs 
Eggs 

26  771  434 

18  215 

2  380 

1  700 

25,514 

149 

Dairy  Products 
Butter.  .  . 

lb 

15  142  737 

6  869 

69 

5  838 

54,588 

150 
151 

Cheese  
Milk,  condensed  and 
evaporated  

lb. 
lb. 

45,702,969 
165,295,109 

20,731 
74,977 

5,348 
6,898 

7,008 
6,598 

498 
24,442 

89,120 
190,089 

Sub-total  —  Dairy 
Products  

102  577 

12  315 

19  444 

24,940 

333,797 

Grand     Total  —  Total 
.  Domestic  Exports  of 
Secondary  Foods  . 

1  039  953 

89  476 

585,655 

24,972 

5,921,975 

•This  item  includes  "Canned  Sausage"  and  "All  other  Sausage"  of  Table  37  (items  141 
and  142)  and  "Sausage"  of  Table  39  (item  180). 


GROSS    EXPORTS    OF    PRIMARY    AND    SECONDARY    FOODS       143 
TABLE  37 — Continued 


'  Reference 
No. 

Commodity 

I* 

p 

1916-17 

Total 
domestic 
exports  in 
original 
units 

Total 
domestic 
exports  in 
metric  tons 

Protein  in 
metric  tons 

Fat  in 
metric  tons 

Carbohydrate 
in  metric  tons 

Calories  in 
millions 

131 
132 
133 
134 
135 
136 
137 
138 
139 
140 
141 
142 
143 
144 

145 
146 
147 

Meats  and  Derivative 
Products 
Fresh  beef 

Ib. 
Ib. 
Ib. 
Ib. 
Ib. 
Ib. 
Ib. 
Ib. 
Ib. 
Ib. 
Ib. 
Ib. 
Ib. 

Ib. 
Ib. 

Ib. 
Ib 

197,760,237 
68,133,261 
58,143,585 
50,429,215 
55,896,890 
5,921,594 
667,765,219 
271,199,400 
448,894,182 
17,548,259 
65,654,639 
17,150,985 
3,195,576 

12,936,357 
15,209,873 
67,113,421 
5,651,267 

89,704 
30,905 
26,374 
22,875 
25,355 
2,686 
302,896 
123,016 
203,617 
7,960 
29,780 
7,779 
1,450 

5,868 
6,899 
30,442 
2,563 

13,634 
8,097 
2,954 
3,065 
1,420 
553 
28,472 
16,484 

.1,591 
189 

31 

13,815 
5,748 
10,497 
5,536 
18,509 
597 
179,919 
40,595 
203,617 
7,960 
29,780 
2,354 
347 

5,868 
6,899 
30,442 
2,127 

184,906 
87,210 
109,892 
64,045 
178,256 
7,817 
1,792,949 
445,852 
1,894,335 
74,053 
277,061 
28,555 
4,010 

54,951 
64,186 
283,219 
19,920 

Canned  beef  
Pickled  beef  
Fresh  pork  
Pickled  pork  
Canned  pork  
Bacon  
Hams  and  shoulders. 
Lard  
Neutral  lard  
Lard  compounds.  .  .  . 
Sausage*  
Mutton  

36 

Stearin  from  animal 
fats 

Tallow      . 

Oleo  oil  

Sub-total—  Meats.  .  .  . 

920,169 

76,490 

564,610 

36 

5,571,217 

d 

148 

Poultry  and  Eggs 
Eggs  

doz. 

25,304,630 

17,217 

2,250 

1,607 

24,115 

149 
150 

151 

Dairy  Products 
Butter 

Ib. 
Ib. 

Ib. 

28,798,802 
67,320,279 

265,796,134 

13,063 
30,536 

120,565 

131 

7,878 

11,092 

11,104 
10,321 

10,609 

733 
39,303 

103,819 
131,274 

305,666 

Cheese  
Milk,  condensed  and 
evaporated  

Sub-total  —  Dairy 
Products  ... 

164,164 

19,101 

32,034 

40,036 

540,759 

Grand     Total—  Total 
Domestic  Exports  of 
Secondary  Foods 

' 
1,101,550 

97,841 

598,251 

40,072 

6,136,091 

*  This  item  includes  "Canned  Sausage"  and  "All  other  Sausage"  of  Table  37  (items  141 
and  142)  and  "Sausage"  of  Table  39  (item  180). 


144 


THE    NATION  S    FOOD 
TABLE  37 — Continued 


1917-1* 

}  ** 

Reference 
No. 

Commodity 

Jf 

Total 
domestic 
exports  in 
original 
units 

Total 
domestic 
exports  in 
metric  tons 

Protein  in 
metric  tons 

§ 

« 
fl*C 

21 

£* 

Carbohydrate 
in  metric  tons 

Calories  in 
millions 

131 
132 
133 
134 
135 
136 
137 

Meats  and  Derivative 
Products 
Fresh  beef  
Canned  beef  
Pickled  beef  
Fresh  pork  
Pickled  pork  
Canned  pork  
Bacon 

Ib. 
Ib. 
Ib. 
Ib. 
Ib. 
Ib. 
Ib 

411,855,061 
153,144,265 
54,967,704 
21,390,302 
40,430,896 
5,217,296 
843,482,929 

186,816 
69,466 
24,934 
9,703 
18,339 
2,366 
382,601 

28,395 
17,544 
2,792 
1,300 
1,027 
487 
35,965 

28,770 
11,843 
9,923 
2,348 
13,387 
525 
227,265 

276 

385,085 
184,162 
103,889 
27,166 
128,934 
6,887 
2,264,752 

138 

Hams  and  shoulders 

Ib 

422,832,166 

191,796 

25,700 

63,292 

695,136 

139 

Lard     

Ib 

395,615  362 

179,449 

179,449 

1,669,496 

140 
141 
142 
143 
144 

Neutral  lard  
Lard  compounds.  .  .  . 
Sausage*  
Mutton  
Stearin  from  animal 
fats 

Ib. 
Ib. 
Ib. 
Ib. 

Ib 

4,258,529 
43,792,782 
16,352,071 
2,098,423 

10  252  522 

1,932 
19,865 
7,417 
952 

4  651 

1,524 
124 

1,932 
19,865 
2,248 
228 

4  651 

34 

17,971 
184,805 
27,289 
2,634 

43,266 

145 

Tallow  

Ib 

5,014,964 

2,275 

2,275 

21,163 

146 

Oleo  oil  

Ib 

56,648,102 

25,695 

25,695 

239,055 

147 

Oleomargarine  

Ib. 

6,404,896 

2,905 

35 

2,411 

22,577 

Sub-total  —  Meats.  .  .  . 

1,131,162 

114,893 

596,107 

310 

6,024,267 

148 

Poultry  and  Eggs 
Eggs  

doz. 

19,475,176 

13,251 

1,731 

1,237 

18,560 

149 

Dairy  Products 
Butter 

Ib 

19  608  950 

8  895 

88 

7  560 

70  690 

150 
151 

Cheese  
Milk,  condensed  and 
evaporated.  . 

Ib. 
Ib 

45,871,179 
536  086  804 

20,807 
243  167 

5,368 
22  371 

7,033 
21  399 

500 
79  272 

89,448 
616,491 

Sub-total  —  Dairy 
Products  

272,869 

27,827 

35,992 

79,772 

776,629 

Grand     Total  —  Total 
Domestic  Exports  of 
Secondary  Foods  . 

i  417  282 

144  451 

633  336 

80  082 

6  819  456 

•This  item  iucludes  "Canned  Sausage"  and  "All  other  Sausage"  of  Table  37  (items  141 
and  142)  and  "Sausage"  of  Table  39  (item  180). 

**  In  the  total  domestic  exports  of  the  year  1917-18  are  included  the  shipments  to  the  Ameri- 
can Expeditionary  Forces  abroad,  as  well  as  shipments  to  the  Commission  for  Relief  in  Belgium 
and  American  Red  Cross. 


GROSS    EXPORTS    OF    PRIMARY    AND    SECONDARY    FOODS       145 


probably  to  be  found  in  the  generally  more  sprightly  selling  activity, 
following  the  warrs  beginning,  by  firms  doing  an  export  business  in 
this  country.  Generally  people  nowadays  buy  not  what  they  need 
or  want  but  what  somebody  succeeds  in  selling  them.  Having  one's 
selling  hand  in,  through  practice  on  the  foreigner  who  really  had  en- 
hanced needs  for  imported  foods  as  soon  as  the  war  was  under  way, 
it  is  easily  conceivable  that  our  insular  brothers  have  been  oversold. 
With  Tables  35  and  37  in  hand  we  may  proceed  to  an  examina- 
tion of  the  course  of  the  export  movement  of  human  foods  produced 
in  the  United  States  during  recent  years.  A  summary  table  which 
makes  such  study  possible  is  given  as  Table  38. 

TABLE  38. — SUMMARY  OF  GROSS  EXPORTS  OF  PRIMARY  FOODS 
(Metric  Tons) 


Year 

Total  of  all 
primary 
food  ex- 
ports as 
commodity 

Protein  in 
primary 
food 
exports 

Fat  in 
primary 
food 
exports 

Carbohy- 
drate in 
primary 
food 
exports 

Calories 
(millions) 
in  primary 
food  exports 

1911-12 
1912-13 
1913-14 
1914-15 
1915-16 
1916-17 
1917-18 

2,764,822 
4,499,719 
4,408,369 
9,796,896 
7,920,332 
6.785,362 
4,453,805 

208,248 
357,741 
361,836 
795,328 
606,814 
524,513 
408,048 

212,783 
188,287 
133,098 
229,242 
187,949 
135,432 
109,363 

1,620,606 
2,547,330 
2,530,393 
5,586,014 
4,803,115 
4,087,852 
2,964,063 

9,479,617 
13,664,695 
13,098,163 
28,300,616 
23,933,349 
20,174,512 
14,846,825 

Total  for  7  years  

40  629  305 

3,262  538 

1,196,154 

24,139,373 

123,497,777 

Average     per     year,    whole, 
period  

5,804,186 

466,077 

170,879 

3,448,482 

17,642,540 

Average  per  year,   3  prewar 
years  

3  890  970 

309  275 

178,056 

2,232,776 

12  080,825 

Average  per  year,  war  period 
Per  cent,   nutrients  to  total 
(and  calories  per  Ib.)  3  pre- 
war years 

7,239,099 

583,678 
8  0 

165,496 
4  6 

4,360,261 
57  4 

21,813,825 
1408  3 

Per   cent,   nutrients  to  total 
(and  calories  per  Ib.)  war 
period  ... 

8   I 

2  3 

60.2 

1366.8 

Per   cent,   nutrients   to  total 
(and  calories  per  Ib.)  whole 
period 

8  0 

2  9 

59.4 

1378.8 

Table  38  brings  out  clearly  the  profound  change  wrought  in 
our  export  trade  in  primary  human  foodstuffs  by  the  war.  In 
1914-15,  the  first  year  of  the  war,  our  gross  exports  of  the  commodi- 
ties here  under  consideration  more  than  doubled  in  comparison 
with  the  previous  year.  Since  1914-15  the  gross  total  exports  of 
10 


146  THE  NATION'S  FOOD 

primary  foods  from  this  country  have  steadily  fallen,  year  by  year, 
until  in  1917-18  the  figure  was  back  nearly  to  the  prewar  average, 
and  actually  smaller  than  the  exports  of  the  same  group  of  commodi- 
ties in  1912-13.  A  study  of  Table  35  shows  that  this  decline  since 
the  first  year  of  the  war  is  almost  entirely  accounted  for  in  the  first 
group  of  commodities,  namely  the  grains  and  their,  derivative  prod- 
ucts. To  be  still  more  specific  it  is  in  the  export  of  wheat  and  its 
products  that  the  great  change  has  been.  In  1914-15  we  exported 
8,556,274  metric  tons  of  wheat  and  wheat  products  (flour,  bread 
and  biscuit).  Against  this  the  highest  previous  export  was  in 
1913-14,  with  a  total  gross  export  of  the  same  products  of  3,619.- 
382  metric  tons,  or  less  than  half  .as  much.  It  is  obvious  a  priori 
that  the  export  pace  for  wheat  set  in  1914-15  could  not  possibly  be 
maintained,  since  in  that  year  the  total  was  swelled  enormously  by 
drawing  on  stored  reserves,  which  high  prices  brought  to  light. 
Reserves,  invisible  supplies  and  the  like  can  be  drawn  on  to  the 
point  of  exhaustion  just  once.  Thereafter  exports  must  come  each 
year  out  of  the  surplus  of  that  year's  crop  over  domestic  needs. 
In  just  such  manner  did  events  follow  in  the  case  of  wheat  and  its 
products.  After  the  banner  export  year  of  1914-15  the  amount  sent 
away  from  our  shores  was  smaller  each  year,  reaching  in  1917-18  a 
total  (again  for  the  same  three  products,  wheat,  wheat  flour,  bread 
and  biscuit)  of  3,008,707  metric  tons.  To  be  sure  almost  all  of  this 
went  in  1917-18  to  the  Allies,  which  in  1914-15  was  very  far  indeed 
from  being  the  case.  We  have  no  occasion,  in  short,  to  reproach 
ourselves  with  having  failed  to  do  our  just  part  in  feeding  the  Allies. 
The  decline  in  wheat  exports  since  1914-15  merely  means  that  in 
each  succeeding  year  since  then  the  total  amount  of  invisible  wheat 
in  reserve  in  this  country,  which  the  glitter  of  foreign  gold  would 
alone  bring  forth,  was  getting  nearer  and  nearer  the  vanishing  point. 
Before  the  end  of  1916-17  it  was  all  gone.  The  wheat  exports  of 
1917-18  came  out  of,  first  a  small  exportable  surplus  from  the  crop 
of  the  same  year,  and  to  a  much  larger  degree  from  the  savings  re- 
sulting from  conservation,  guided  and  directed  by  the  Food  Adminis- 
tration, but  actually  accomplished  by  the  housewives  of  America. 

The  course  of  events  in  the  successive  years  is  shown  graphically 
in  Fig.  14,  for  the  total  exports  a>nd  the  individual  nutrients. 

The  next  point  of  interest  to  which  attention  may  be  turned  is  the 
relation  of  gross  exports  to  production.  Table  39  gives  the  facts 
for  primary  human  foods.  For  each  year  and  each  nutrient  com- 


GROSS    EXPORTS    OF   PRIMARY   AND    SECONDARY   FOODS       147 


pound,  there  is  stated  in  this  table  the  percentage  which  the  total 
gross  exports  form  of  the  total  domestic  production. 


FIG.  14. — Showing  the  course  of  gross  exports  of  primary  food  materials  since 
1911.  Solid  line  denotes  total  primary  food  exports.  Dash  line,  protein  content; 
dot  line,  fat  content;  dash-dot  line,  carbohydrate  content. 

TABLE   39. — SHOWING   THE   PERCENTAGES   OF   THE   TOTAL   PRODUCTION   OF 
PRIMARY  HUMAN  FOODS  SENT  AWAY  FROM  THE  UNITED  STATES  AS  GROSS 

EXPORTS 


Year 

Total 
primary 
foods 

Protein 

Fat 

Carbohydrate 

Calories 

1911-12 

8.6 

12.1 

22.5 

12.4 

13.6 

1912-13 

11.8 

17.9 

20.4 

17.0 

17.5 

1913-14 

12.3 

17.8 

14.0 

16.7 

16.5 

1914-15 

23.1 

34.2 

21.0 

32.7 

31.5 

1915-16 

17.7 

23.3 

20.4 

25.2 

24.6 

1916-17 

20.5 

29.5 

14.6 

29.9 

28.0 

1917-18 

12.1 

20.8 

10.7 

19.9 

18.9 

Total  7  years  

15.4 

22.6 

17.7 

22.4 

21.9 

Three  prewar  years.  . 
War  period 

11.0 
18  4 

16.1 

26  9 

19.0 

16  7 

15.5 

27  0 

16.0 
25  8 

148  THE  NATION'S  FOOD 

The  results  of  the  table  are  very  striking.  It  is  seen  clearly 
how  enormously  our  exports  of  primary  human  foods  increased  at 
the  beginning  of  the  war,  in  relation  to  production,  in  respect 
of  all  nutrients  except  fat.  In  the  first  year  the  ratio  of  exports 
to  production  about  doubled  for  the  total  protein  and  carbohydrate. 
In  the  fat  content  of  primary  foods  the  ratio  increased  from  the 
1913-14  level  to  about  what  it  was  in  1911-12.  In  all  cases  the 
ratio  fell  off  in  1915-16,  because  of  the  large  production  of  that  year, 
only  to  advance  again  in  1916-17.  The  latter  year  marked  what 
is  to  be  regarded  as  the  most  serious  over-export  in  relation  to  pro- 
duction of  any  year  of  the  war. 

The  situation  in  regard  to  the  exports  of  fat  in  the  form  of 
primary  foods,  which  includes  all  the  vegetable  fats  used  as  human 
food,  is  interesting.  In  spite  of  the  world  shortage  in  fats  the  ex- 
ports of  this  nutrient  fell  off  markedly  from  the  prewar  average 
during  the  war  period.  As  will  presently  appear,  this  was  com- 
pensated for  in  the  export  otf  animal  fats,  but  there  is  no  apparent 
reason  for  the  decline  in  the  export-production  ratio  shown  in  the 
fat  column  of  Table  39. 

In  1917-18,  our  first  year  in  the  war,  the  export-production 
ratio  fell  back  nearly  to  the  prewar  normal.  This  is  unquestion- 
ably a  healthy  state  of  affairs  at  the  beginning  of  a  food  exporting 
nation's  participation  in  a  great  war.  It  means  that  we  start  off 
from  ain  approximately  normal  base.  If  the  exigencies  of  the  oc- 
casion should  demand  it,  a  nation  could  later  over-export  in  relation 
to  production,  just  as  we  did  in  1914-15.  But  at  the  end  of  1917-18 
we  were  clearly  insured  against  any  difficulty  as  to  domestic  needs 
because  we  were  holding  about  a  normal  proportion  of  our  food  pro- 
duction in  this  country.  It  must  again  be  emphasized,  lest  a 
wrong  conclusion  be  drawn,  that  in  1917-18  practically  our  total 
food  exports  went  to  the  Allies,  instead  of  being  distributed  among 
many  countries  as  in  the  prewar  years.  In  other  words,  the  decline 
of  the  export-production  ratio  in  1917-18  does  not  at  all  mean 
that  we  did  not  do  our  just  part  in  feeding  the  Allies  that  year. 

Another  point  which  needs  attention  is  the  change  in  the  nutrient 
concentration  of  our  primary  food  exports  in  the  war  years  as  com- 
pared with  prewar  conditions.  This  matter  will  be  more  directly 
elucidated  in  a  later  table  but  the  general  drift  of  affairs  is  plain 
enough  here.  Comparing  prewar  and  war  averages  it  is  seen 
that  while  the  ratio  of  total  primary  food  exports  to  production  was 


GROSS    EXPORTS    OF   PRIMARY    AND    SECONDARY    FOODS       149 

7.4  points  higher  in  the  war  years  than  prewar,  the  protein  export- 
production  ratio  advanced  10.8  points,  the  carbohydrate  ratio  11.5 
points,  and  the  calorie  ratio  9.8  points.  Plainly  more  concentrated 
forms  of  primary  foods  were  exported  during  the  war  period  than 
in  prewar  years.  This  is  of  course  as  it  should  be.  The  fat  con- 
tent as  before  forms  an  exception.  The  export-production  ratio 
for  this  nutrient  was  2.3  points  lower  on  the  average  in  the  war  years 
than  in  the  prewar  years. 

The  general  relations  of  the  export-production  ratio  for  primary 
human  foods  are  shown  graphically  in  Fig.  15  on  a  percentage  basis. 


•AMMMMTE 

*  The  Ztrc  Line  toprtsents   the    Pre~v    Ami  ft  fifort  -  ft-odvctlon  tote 

FIG.  15. — Showing  the  percentage  changes  during  the  successive  years  in  the 
ratio  between  gross  exports  and  production  of  nutrients  in  the  United  States  in  the 
form  of  primary  human  foods. 

It  is  seen  that  with  the  single  exception  of  fat  the  export-produc- 
tion ratio  was  above  the  prewar  average  in  each  year  of  the  war,  by 
amounts  varying  from  as  low  as  10  per  cent,  to  as  high  as  112  per 
cent.  This  diagram  raises  an  interesting  question.  How  long  could 
the  country  continue  exporting  food  at  a  higher  ratio  to  pro- 
duction than  the  normal  average?  It  seems  fairly  clear  from  the 
1917-18  figures  that  we  had  then  about  reached  the  end  of  such 


150 


THE    NATION  S    FOOD 


exportations,  and  must  drop  back  to  the  normal  export-production 
ratio.  In  the  earlier  years  of  the  war  there  were  large  invisible 
reserves  particularly  of  the  grains  which  could  be  drawn  on  to 
increase  the  ratio.  As  already  pointed  out  these  had  disappeared 
by  1917.  It  is  certain  that  the  1917-18  bars  would  have  been 
below  the  line  instead  of  above  it,  had  it  not  been  for  the  Food 
Administration's  conservation  campaign. 

We  may  next  turn  to  a  further  consideration  of  the  exports  of 
secondary  foods.  Table  37  gives  the  combined  gross  exports  of 
these  foods  to  foreign  countries  and  to  insular  possessions.  The 
results  of  Table  37  are  summarized  by  years  ;n  Table  40.  This 
enables  a  direct  examination  of  the  course  of  the  secondary  food 
exports  in  successive  years. 

TABLE  40. — SUMMARY  OF  GROSS  EXPORTS  OF  SECONDARY  FOODS 
(Metric  Tons) 


Year 

Total  of  all 
secondary 
food  ex- 
ports as 
commodity 

Protein  in 
secondary 
food 
exports 

Fat  in 
secondary 
food  exports 

Carbohy- 
drate in 
secondary 
food 
exports 

Calories 
(millions) 
in  secondary 
food  exports 

1911-12 
1912-13 
1913-14 
1914-15 
1915-16 
1916-17 
1917-18 

670,713 
602,343 
557,766 
796,543 
1,039,953 
1,101,550 
1,417,282 

32,843 
27,821 
26,310 
63,226 
89,476 
97,841 
144,451 

509,521 
464,651 
426,671 
504,728 
585,655 
598,251 
633,336 

3,906 
3,236 
3,184 
6,956 
24,972 
40,072 
80,082 

4,892,666 
4,451,617 
4,091,843 
4,986,398 
5,921,975 
6,136,091 
6,819,456 

Total  for  7  years 

61  Qft  1  Cf) 

471  QfiS 

q  799  01  q 

1  f\f)   AftQ 

q7  qnn  nj.fi 

Average  per  year,  whole 
period  

ooq  7Q« 

67  424- 

cqi  QOA 

9q  9f»i 

c  q9fi  ^70 

Average  per  year,  3  pre- 
war years 

filO  274 

OQ   QQ1 

dfifi  Q4.S 

q  J./19 

4,170   70S 

Average  per  year,  war 
period  

1  088  882 

qc  740 

KQA  4Q^ 

qo  rj9i 

,4/o,  /  Uo 
K  nee  ocn 

Per  cent,  nutrients  to 
total  (and  calories  per 
Ib.)  3  prewar  years.  . 

4  8 

76  5 

0   56 

3  329 

Per  cent,   nutrients  to 
total  (and  calories  per 
Ib.)  war  period  

9  1 

53  3 

3    50 

o  48^ 

Per  cent,   nutrients  to 
total  (and  calories  per 
Ib.)  whole  period  

7  6 

60  2 

2  60 

2  7^ 

GROSS    EXPORTS    OF    PRIMARY    AND    SECONDARY    FOODS       151 


The  course  of  the  secondary  food  exports  in  successive  years  is 
shown  graphically  in  Fig.  16,  which  is  drawn  on  the  same  plan  as 
Fig.  14. 

It  is  at  once  apparent  that  the  secondary  food  exports  have 
followed  a  totally  different  course  since  1911  to  that  shown  in  Fig. 


FIG.  16. — Showing  the  course  of  gross  exports  of  secondary  food  materials  since 
1911.  Solid  line  denotes  total  secondary  food  exports;  dash  line,  protein  content; 
dot  line,  fat  content;  dash-dot  line,  carbohydrate  content. 

14  for  the  primary  food  exports.  The  overseas  shipments  of 
secondary  food  products  were  in  process  of  steady  decline  before  the 
war,  reaching  a  minimum  in  1913-14,  the  year  immediately  preceding 
the  outbreak  of  hostilities.  With  that  event  began  a  marked  rise 
in  the  curve,  which  has  continued  throughout  the  war,  reaching 
a  maximum  (to  date)  in  1917-18.  There  is  thus  exhibited  a 
beautiful  compensatory  behavior  between  primary  and  secondary 


152 


THE    NATION  S    FOOD 


food  exports.  During  the  war  period,  as  has  been  seen,  the  former 
decreased  sharply,  while  the  latter  increased.  The  net  combined 
result  will  be  shown  in  a  later  table. 

It  is  noteworthy  that  the  export  of  fat  in  secondary  foods  during 
the  war  years  has  not  kept  pace  with  the  total  export  of  such  foods. 
There  is  a  distinct  and  increasing  lag  each  year.  In  other  words, 
our  secondary  food  exports  have  been  progressively  less  rich  in  fat 
during  the  war  period.  This  has  been  due  to  the  combined  operation 
of  two  factors:  first,  an  actual  diminution  in  shipments  of  the  more 
important  pure  animal  fats  such  as  lard;  and,  second,  an  increase 
in  the  proportion  to  the  total  secondary  exports  of  the  less  fatty 
products,  as  for  example  meat  and  milk. 

The  change  in  the  carbohydrate  content  of  the  secondary  ex- 
ports, which  represents  almost  entirely  the  sugar  in  condensed  milk, 
is  most  striking.  The  exports  of  condensed  milk  have  increased 
so  enormously  in  the  past  few  years  as  to  result  in  a  total  carbohy- 
drate content  of  the  secondary  food  exports  more  than  10  times  as 
great  in  the  war  period  as  prevailed  in  prewar  years.  In  1917-18 
we  have  the  extraordinary  result  that  in  the  total  secondary  food 
exports — animal  products — there  were  something  over  one-half 
as  many  tons  of  carbohydrate  as  of  protein. 

The  next  point  of  interest  is  the  relation  of  secondary  food  ex- 
ports to  the  total  domestic  production  of  the  same  commodities. 
The  necessary  data  are  given  in  Table  41. 

TABLE   41. — SHOWING   THE    PERCENTAGES   OF   THE   TOTAL   PRODUCTION   or 
SECONDARY  HUMAN  FOODS  SENT  AWAY  FROM  THE  UNITED  STATES  AS 

GROSS  EXPORTS 


Year 

Total 
secondary 
foods 

Protein 

i 

Fat 

Carbohy- 
drate 

Calories 

1911-12 

1.3 

1:7 

11.0 

0.4 

8.9 

1912-13 

1.2 

1.4 

10.3             0.4 

8.3 

1913-14 

1.1 

1.4 

9.7 

0.4 

7.8 

1914-15 

1.5 

3.2 

10.5 

0.8 

8.8 

1915-16 

1.9 

4.3 

11.8 

2.6 

10.1 

1916-17 

2.0 

4.6 

11.9 

4.1               10.3 

1917-18 

2.5               6.8 

12.6             8.0               11.4 

Total, 

7  years  1.7               3.3 

11.2 

2.5 

9.4 

Three 

prewar  years  .         1.2 

1.5 

10.3             0.4                 8.3 

War  period  2.0 

4.7 

11.7             4.0               10.2 

GROSS    EXPORTS    OF    PRIMARY    AND    SECONDARY    FOODS       153 


From  this  table  the  following  points  appear: 

1.  There  was  in  general  a  marked  increase  in  the  export-produc- 
tion ratio  with  the  beginning  of  the  war,  in  the  case  of  secondary 
foods  just  as  in  the  case  of  primary.  This  was  true  for  all  nutrients 
except  fat. 


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FIG.  17. — Showing  the  percentage  changes,  during  successive  years,  in  the  ratio 
between  gross  exports  and  the  production  of  nutrients  in  the  United  States,  in  the 
form  of  secondary  human  foods. 

2.  By  comparing  Table  41  with  Table  39  it  is  apparent  thatr 
even  at  the  highest  point,  the  export-production  ratio  is  much 
smaller   for   secondary  foods  than   for   primary.     In  other  word« 
wo  export  a  much  larger  proportion  of  our  production  of  primary 
foods  than  we  do  of  secondary.     The  actual  comparisons  for  tb^ 
average  of  the  whole  7  year  period  are:  For  total  food,  15.4  per  cent 
to  1.7  per  cent.;  for  protein,  22.6  per  cent,  to  3.3  per  cent.;  for  fat 
17.7  per  cent,  to  11.2  per  cent.;  for  carbohydrate,  22.4  per  cent, 
to  2.5  per  cent.;  for  calories,  21.9  per  cent,  to  9.4  per  cent. 


154  THE  NATION'S  FOOD 

3.  The  fat  in  secondary  food  exports  shows  the  least  relative 
change  in  the  export-production  ratio  in  the  war  period  as  compared 
with  the  prewar  period,  and  carbohydrate  shows  the  greatest 
relative  change.  This  is  clearly  shown  in  Fig.  17,  which  is  drawn 
on  the  same  plan -as  Fig.  15  for  primary  foods. 

It  is  evident  from  this  diagram  that  the  relative  increases  during 
the  war  period  in  the  export-production  ratio  were,  on  the  whole, 
much  greater  in  the  secondary  than  in  the  primary  foods,  though 
the  ratios  themselves  were  absolutely  higher  in  the  latter  group. 
The  changes  in  the  export-production  ratio  for  protein  and  carbo- 
hydrate in  secondary  foods  were  enormous. 

It  will  be  of  interest  next  to  combine  the  gross  exports  of  primary 
and  secondary  foods  in  a  grand  total,  in  order  that  the  general 
trend  of  all  human  food  exports  from  this  country  during  the  war 
may  be  seen.  This  is  done  in  Table  42,  which  combines  into  a  single 
series  of  totals  the  data  of  Tables  38  and  40. 

By  comparing  this  table  with  Table  14  in  Chapter  V  it  is  seen 
at  once  that  the  contribution  of  primary  and  secondary  foods  in 
the  exports  is  very  different  from  what  it  is  in  production.  Whereas 
of  the  total  human  food  produced  58  per  cent,  is  of  secondary 
origin,  only  13  per  cent,  of  the  exported  food  is  secondary.  A  con- 
siderably larger  proportion  of  the  exported  fat  is  of  primary  origin 
than  in  the  production.  Of  the  total  calories  exported  77  per  cent, 
are  of  primary  origin,  while  of  the  total  calories  produced  59  per 
cent,  are  primary.  In  short,  primary  foods  are  exported  in  higher 
proportion  to  secondary  than  they  are  produced. 

The  changes  in  human  food  exports  as  a  result  of  the  war  are 
shown  in  total  in  Table  42.  Taking  the  four  war  years  as  compared 
with  the  three  prewar  it  is  seen  that  the  total  food,  protein  and 
carbohydrate  exports  about  doubled  in  the  war  period.  The  fat 
exports  increased  about  one-sixth.  The  exported  calories  nearly 
doubled.  These  facts  enable  us  to  form  a  picture  of  the  significance 
of  our  food  exportation  during  the  war.  While  our  average  annual 
food  exports  nearly  doubled  during  the  war  period,  the  average 
annual  food  production  in  this  country  increased  in  the  same  period 
less  than  10  per  cent.  But  percentages  on  such  different  bases 
may  be  misleading.  Figures  18  and  19  show  graphically  the  true 
relation  between  production  and  export  of  human  foods. 


GROSS    EXPORTS    OF    PRIMARY    AND    SECONDARY    FOODS       155 


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156 


THE  NATION'S  FOOD 


/in.  HUMAM  noos  facmc  TOHS)  CALORICS  IN  HUMAN  fooo(M/Luonsj 

••  PRODUCTION  V/////A  GROSS    EXPORTS 

FIG.  IS. — Diagram  showing  the  relation  between  annual  average  production 
and  ^annual  average  gross  exportation  of  all  human  foods  and  their  calory  content, 
in  prewar  years  and  in  the  war  period. 


CARBOHYOflA  TC 


••  PRODUCTION  VTTTTm  GKOSS   CXPOffTS 

FIG.  10. — Diagram  showing  the  relation  between  annual  average  production 
and  annual  average  gross  exportation  of  protein,  fat  and  carbohydrate  in  human 
fooda  in  prewar  years  and  in  the  war  period. 


GROSS    EXPORTS    OF    PRIMARY    AND    SECONDARY    FOODS       157 

From  these  diagrams  it  is  evident  that  the  average  annual  excess 
of  gross  human  food  exports  in  the  war  period  over  prewar  was 
not  generally  greater,  and  was  in  some  cases  distinctly  smaller 
than  the  average  annual  excess  in  production  in  the  war  period 
as  compared  with  the  prewar.  To  make  the  comparison  precise 
on  this  point,  and  also  introduce  the  year  1917-18,  Table  43  has 
been  prepared. 

TABLE  43. — COMPARING  THE  ABSOLUTE  EXCESS  IN  AVERAGE  ANNUAL  EX- 
PORTATION OF  HUMAN  FOODS  WITH  THE  EXCESS  IN  PRODUCTION  OF  THE 
SAME  FOODS  IN  THE  WAR  PERIOD  AND  THE  PREWAR  PERIOD 


Item 

Absolute  excess  in  war  period 
as  compared  with  prewar 
period  in  average  annual 

Absolute  excess  in  1917-18 
as  compared  with  prewar 
average  annual 

Production 

Gross 
exportation 

Production 

Gross 
exportation 

Total  human  food  (metric 
tons)  
Protein    content    (metric 
tons) 

8,033,858 

395,512 
490,390 

1,855,113 
13,752,898 

3,826,678 

344,161 
100,985 

2,162,064 
11,220,272 

7,460,379 

233,921 
605,498 

541,494 
8,817,732 

1,369,843 

214,233 
97,695 

807,927 
5,106,747 

Fat  content  (metric  tons). 
Carbohydrate        content 
(metric  tons)  
Calories  (millions)  

It  is  clear  from  this  table  that  the  excess  of  domestic  production 
of  human  foods  during  the  war  period  was  not  entirely  exported,  save 
in  the  case  of  carbohydrate.  There  has  been,  of  course,  a  larger 
and  a  more  prosperous  domestic  population  during  the  war  period 
than  prewar,  and  this  will  account  for  some  of  the  difference — 
probably  for  all  of  it  and  even  more  in  the  case  of  protein.  But 
the  broad  fact  is  that  while  it  is  true  that  we  doubled  our  exports  of 
human  food  while  production  increased  less  than  10  per  cent.,  and 
furthermore  notably  increased  the  export-production  ratio,  there 
nevertheless  remained  in  the  country  more  tons  of  human  food  (with 
the  exception  of  carbohydrate)  during  the  war  period  than  did  in 
the  three  years  preceding  the  war.  The  case  in  1917-18  was  in  some 
respects  worse  than  for  the  whole  war  period  and  in  some  respects 
better.  It  was  chiefly  better  in  two  respects :  First,  the  concentra- 
tion of  nutrients  of  the  exported  human  foods  was  high  in  1917-18 
(compare  calories  with  total  food  in  last  two  columns  of  Table  43) ; 
and,  second,  in  that  virtually  all  the  exports  in  1917-18  went  to 
the  Allies.  The  latter  is  the  really  outstanding  feature  of  the  case. 


158 


THE  NATION'S  FOOD 


The  relative  concentration  of  nutrients  in  exported  human  foods 
is  much  greater  than  in  the  total  production,  as  would  be  expected. 
The  calory  content  of  exported  foods  is  rather  more  than  double  that 
of  all  foods  domestically  produced. 

Figure  20  shows  graphically  the  course  of  the  export  movements 
in  the  successive  years. 


FIG.  20. — Showing  the  course  of  total  human  food  exports  since  1911.  Solid 
line  denotes  total  human  food  exports.  Dash  line,  protein  content;  dot  line,  fat 
content ;  dash-dot  line,  carbohydrate  content. 


From  this  diagram  it  is  evident  that  the  compensatory  increase 
in  secondary  food  exports  during  the  war  years  was  not  sufficient 
in  magnitude  to  offset  the  downward  tendency  of  the  primary  food 
exports.  The  fat  exports  form  a  nearly  horizontal  line. 

Consideration  may  next  be  given  the  question  of  the  relative 
importance  of  the  different  human  food  commodities  and  groups  of 
commodities  in  the  exports.  In  approaching  this  matter  it  has 
seemed  best  to  use  averages  for  the  prewar  period  (3  years)  and  the 
war  period  (4  years)  rather  than  to  take  an  average  of  the  whole 


GROSS    EXPORTS    OF    PRIMARY    AND    SECONDARY    FOODS       159 

seven  years,  as  was  done  for  production.  The  reason  obviously  is 
because  the  volume  of  the  exports  was  so  violently  changed  by  the 
war,  while  the  changes  in  production  are  only  such  as  might  happen 
at  any  time  one  had  a  succession  of  two  or  three  good  crop  years. 
Tables  44  to  47  give  the  group  averages  and  percentages  for  the 
different  nutrients,  as  well  as 'the  cumulated  percentages. 

TABLE  44. — GROSS  EXPORTS  OF  PROTEIN  IN  ALL  HUMAN  FOODS,  ARRANGED  BY 
COMMODITY  GROUPS,  IN  DESCENDING  ORDER  OF  IMPORTANCE 


Annual  average  during  prewar 
period 

Annual  average  during  war  period 

Group 

Total 

protein 
(metric 
tons) 

Per  cent, 
of  total 
protein 

Cumulated 
per  cent. 

Total 
protein 
(metric 
tons) 

Per  cent, 
of  total 
protein 

Cumulated 
per  cent. 

Grains  

293,047 

86.632 

86.632 

550,967 

80.736 

80.736 

Meats  

25,922 

7.663 

94  295 

79,781 

11    691        92  427 

Fish  ... 

8,598 

2  542 

96  837 

16  910         2  478      94  905 

Vegetables 

4444 

1  314 

98  151 

14  174  '      2  077      96  982 

Fruits  

2,400 

0.710 

98  861 

13,989         2  050      99  032 

Poultry  and  eggs.  . 

1,559 

0.461 

99.322 

2,349         0.344      99.376 

Dairy  products  .  .  . 

1,510 

0.446 

99.768 

2,189         0.321 

99.697 

Oils  and  nuts  

783 

0.231 

99.999 

2,057         0.301 

99.998 

Si  mars  

3 

0.001 

100.000 

12 

0.002 

100.000 

Totals  .  . 

338.266 

100.000 

682.428      100.000 

The  overwhelming  importance  of  the  grains  in  furnishing  pro- 
tein in  our  human  food  exports  is  clear.  This  commodity  group 
furnished  87  per  cent,  of  the  protein  in  the  exports  before  the  war, 
and  81  per  cent,  during  the  war  period.  The  contribution  to  pro- 
tein exports  by  the  meats  rose  in  the  war  period  to  12  per  cent., 
from  the  7  per  cent,  which  it  had  been  before.  In  the  prewar 
period  dairy  products  had  stood  in  the  seventh  place,  contributing 
less  than  a  half  of  our  per  cent,  of  the  exported  protein  (in  human 
foods).  During  the  war  period  the  dairy  products  rose  to  third 
place,  furnishing  nearly  two  and  a  half  per  cent,  of  the  total  ex- 
ported protein.  This  is  the  most  notable  change  in  position  in  the 
table.  The  fruits  and  fish,  low  in  nutrient  concentration,  dropped 
down  in  relative  position  in  the  table  during  the  war  years,  as  would 
have  been  expected. 


160 


THE  NATION'S  FOOD 


TABLE  45. — GROSS  EXPORTS  OF  FAT  IN  ALL  HUMAN  FOODS,  ARRANGED  BY 
COMMODITY  GROUPS,  IN  DESCENDING  ORDER  OF  IMPORTANCE 


Group 

Annual  average  during  prewar 
period 

Annual  average  during 

war  period 

Total  fat 
(metric 
tons) 

1 

Per  cent.    !  Cumulated 
of  total  fat!    per  cent. 

Total  fat 
(metric 
tons) 

Per  cent, 
of  total  fat 

Cumulated 
per  cent. 

Meats  

462,081 
145,266 
28,057 
3,753 
3,142 
1,289 
1,114 
303 
0 

645,005 

71.64 
22.52 
4.35 
0.58 
0.49 
0.20 
0.17 
0.05 
0.00 

100.00 

71.64 
96.16 
98.51 
99.09 
99.58 
99.78 
99.95 
100.00 
100.00 

553,519 
102,740 
55,185 
25,503 
5,200 
1,470 
1,431 
941 
0 

745,989 

74.20 

13.77 
7.40 
3.42 
0.70 
0.20 
0.19 
0.12 
0.00 

74.20 
87.97 
95.37 
98.79 
99.49 
99.69 
99.88 
100  .  00 
100.00 

Oils  and  nuts  
Grains  •  •  •  • 

Dairy  products.  . 
Fish  
Fruits             

Poultry  and  eggs.  . 
Vegetables 

Sugars  
Totals  

100.00 

TABLE  46. — GROSS  EXPORTS  OF  CARBOHYDRATE  IN  ALL  HUMAN  FOODS,  AR- 
RANGED BY  COMMODITY  GROUPS,  IN  DESCENDING  ORDER  OF  IMPORTANCE 


Group 

Annual  average  during  prewar            Annual  ayerage  duHng  war  period 

Total  car- 
bohydrate 
(metric  tons) 

Per  cent,  of 
total  car- 
bohydrate 

Cumulated 
per  cent. 

Total  car- 
bohydrate 
(metric  tons) 

Per  cent,  of 
total  car- 
bohydrate 

Cumulated 
per  cent. 

Grains  
Sugars  
Fruits  

1,952,095 
191,939 
69,272 
18,693 
3,424 
777 
18 
0 

0 

87.294 
8.583 
3.098 
0.836 
0.153 
0.035 
0.001 
0.000 

0.000 

87.294 

95.877 
98  .  975 
99.811 
99.964 
99.999 
100.000 
100.000 

100.000 

3,659,603 
586,653 
59,642 
51,064 
37,922 
3,300 
99 
0 

0 

83.205 
13.339 
1.356 
1.161 
0.862 
0.075 
0.002 
0.000 

0.000 

83  .  205 
96.544 
97.900 
99.061 
99.923 
99.998 
100.000 
100.000 

100.000 

Vegetables  
Dairy  products 
Oils  and  nuts.  . 
Meats 

Fish  
P  o  u  1  try    and 
eggs.... 

Totals  

2,236,218 

100.000 

4,398,283 

100.000 

GROSS    EXPORTS    OF    PRIMARY    AND    SECONDARY    FOODS       161 

In  the  fat  exports  of  human  foods  the  oils  and  nuts,  without 
changing  their  relative  position,  lost  in  percentage  contribution 
to  total,  and  the  grains  and  dairy  products  gained,  the  latter  notably. 
The  meat  group  also  gained,  and  is,  of  course,  outstanding  in  its 
contribution  to  total  fat  exports.  The  three  groups,  meats,  oils 
and  nuts,  and  grains,  together  contribute  95  to  99  per  cent,  of  our 
total  fat  exports  in  human  foods. 

In  carbohydrate  exports  the  grains,  of  course,  come  first.  Their 
percentage  contribution  dropped  somewhat,  however,  during  the 
war  period.  The  sugar  made  a  notable  gain  in  percentage  con- 
tribution durinii;  the  war,  while  the  fruits  fell  off  as  would  be  expected. 

TABLE  47. — CALORY  CONTENT  OF  ALL  EXPORTED  HUMAN  FOODS,  ARRANGED 
BY  COMMODITY  GROUPS,  IN  DESCENDING  ORDER  OF  IMPORTANCE 


Annual  average  during  prewar 
period 


Annual  average  during  war  period 


Gr°UP                     Total 
•  (millions  of) 
calories 

Per  cent, 
of  total 
calories 

Cumulated 
per  cent. 

Total 
(millions  of) 
calories 

Per  cent, 
of  total 
calories 

-*  — 

Cumulated 
per  cent. 

Grains  9,468,253 

57.18 

57.18      17,780,773 

64.01 

64.01 

Meats  4,406,817 

26.61 

83.79        5,481,577 

19.73 

83.74 

Oils  and  nuts         1,358,004 

8.20 

91.99 

2,405,689 

8.66 

92.40 

Sugars  787,095        4.75 

96.74 

979,087 

3.53 

95.93 

Fruits  305,385 

1.85 

98.59 

462,349 

1.66 

97.59 

Vegetable*  97,700        0.59 

99.18 

276,274 

0.99 

98.58 

Fish  64,389        0.39 

99.57 

266,453 

0.96 

99.54 

Dairy  produd  >           55,176        0.33 

99.90 

105,550 

0.38 

99.92 

Poultry       and 

eggs  16,715        0.10 

100.00             22,054 

0.08 

100.00 

! 

Totals  16,559,534 

100.00 

27,779,806 

100.00 

Here  in  final  summary  it  is  seen  that  the  grains  and  meats 
contribute  together  about  84  per  cent,  of  the  total  energjr  value  of 
the  human  food  exports.  They  contributed  this  proportion  before 
the  war,  and  almost  identically  the  same  proportion  since,  what  one 
group  lost  the  other  having  gained.  During  the  war  dairy  prod- 
ucts moved  up  to  fifth  place,  from  eighth  where  it  had  been  before. 

Tables  48  to  51  give  the  relative  nutritional  importance  of 
individual  commodities  in  the  total  human  food  exportation.  This 
is  of  considerable  interest  in  comparison  with  the  similar  tables  for 
production  given  in  Chapter  V  and  consumption  in  Chapter  IX. 


162 


THE    NATION  S    FOOD 


TABLE  48. — GROSS  EXPORTS  OF  PROTEIN  IN  ALL  HUMAN  FOODS,  ARRANGED  BY 
COMMODITIES,  IN  DESCENDING  ORDER  OF  IMPORTANCE 

Annual  average  during  prewar  period 


Order  No. 

Commodity 

Total  pro- 
tein (metric 
tons) 

Per  cent,  of 
total  protein 

Cumulated 
per  cent. 

1 
2 
3 
4 

Wheat  (nutrients  in  flour)  
Wheat  flour  
Hams  and  shoulders  
Bacon  

161,061 
120,444 
10,990 
8,605 

47.614 
35  .  606 
3.249 
2.544 

47.614 
83  .  220 
86.469 
89.013 

5 

Rice 

5,836 

1.725 

90  738 

6 
7 
8 
9 
10 
11 
12 

Canned  salmon  
Beans  and  dried  peas  
Cornmeal  and  corn  flour  
Cured  fish  
Oatmeal  and  rolled  oats  
Pickled  pork  
Eggs  

5,672 
3,272 
2,966 
2,244 
1,829 
1,664 
1,559 

1.677 
0.967 
0.877 
0.663 
0.541 
0.492 
0.461 

92.415 
.  93.382 
94  .  259 
94.922 
95  .  463 
95.955 
96.416 

13 

Pickled  beef 

1,504 

0.445 

96  861 

14 
15 
16    • 
17 
18 
19 

Potatoes  (except  sweet)  
Milk,  condensed  and  evaporated  
Canned  beef  
Bread  and  biscuit  
Sausage  
Prunes,  dried  

1,003 
952 

897 
874 
739 
715 

-0.297 
0.281 
0.265 
0.258 
0.218 
C.211 

97.158 
97.439 
97.704 
97.962 
98.180 
98.391 

20 
21 
22 

Fresh  beef  
Peanuts  
Cheese  

672 
624 
533 

0.199 
0.184 
0.158 

98.590 

98.774 
98.932 

23 

Apricots,  dried 

458 

0.  135 

99  .  067 

24 
25 
26 

27 
28 
29 

Pickled  fish  
Canned  pork  
Apples,  green  and  ripe  
Apples,  dried  
Mutton  
Fresh  fish  

424 
411 
338 
312 
266 
258 

0.125 
-0.122 
0.100 
0.092 
0.079 
0.076 

99.192 
99.314 
99.414 
99  .  506 
99.585 
99.661 

30 

Raisins,  dried  

213 

0.063 

99  .  724 

31 

Onions 

170 

0  050 

99.774 

32 

Oranges 

161 

0.048 

99  .  822 

33 
34 
35 
36 
37 
38 

Cocoa  and  chocolate,  manufactured.  . 
Fresh  pork  
Peaches,  dried  
Pears  
Rye  flour  
Butter 

159 
157 
123 
81 
36 
25 

0.047 
-0.047 
0.036 
0.024 
0.011 
+  0  007 

99  .  869 
.99.916 
99.952 
99  .  976 
99  .  987 
99.994 

39 
40 

Oleomargarine  
Honey  
Glucose  
Grape  sugar  
Molasses  
Molasses  and  syrup 

17 
:} 
0 
0 
0 

o 

0.005 
0.001 
0 
0 
0 
0 

99  .  999 
100.000 
100.000 
100.000 
100.000 
100.000 

Syrup  
Refined  sugar  
Corn  oil  
Cottonseed  oil  '.  

0 
0 
0 
0 

0 
0 
0 
0 

100  .  000 
100.000 
100.000 
100.000 

Lard 

o 

0 

ICO  .  000 

Neutral  lard  
Lard  compounds     . 

0 

o 

0 
0 

100.000 
100.000 

Stearin  from  animal  fats  
Tallow 

0 

o 

0 

o 

100.000 
100.000 

Oleooil  

0 

0 

100.000 

Total  

338,267 

100.000 

GROSS    EXPORTS    OF    PRIMARY    AND    SECONDARY    FOODS 


163 


TABLE  48 — Continued 


Order  No. 

Commodity 

Annual  average  during  war  period 

Total  pro- 
tein (metric 
tons) 

Per  cent,  of 
total  protein 

Cumulated 
per  cent. 

1 
2 
3 
4 
5 
6 
7 
8 
9 
10 
1.1 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
23 
24 
25 
26 
27 
28  | 
29 
30 
31 
32 
33 
34 
35 
36 
37 
38 
39 
40 

Wheat  (nutrients  in  flour)  
Wheat  flour  
Bacon 

348,023 
173,104 
25,997 
18,067 
17,445 
12,135 
10,761 
10,537 
10,413 
10,341 
10,171 
6,289 
6,177 
2,828 
2,327 
2,108 
2,057 
,814 
,689 
1,488 
,335 
,261 
.088 
871 
595 
519 
406 
396 
341 
327 
309 
225 
220 
217 
204 
131 
84 
82 
31 
12 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 

50.998 
25.366 
3.810 
2.647 
2.556 
1.778 
1.577 
1.544 
1.526 
1.515 
1.490 
0.922 
0.905 
0.414 
0.341 
0.309 
0.301 
0.266 
0.248 
0.218 
0.196 
0.185 
0.159 
0.128 
0.087 
0.076 
0.060 
0.058 
0.050 
0.048 
0.045 
0.033 
0.032 
0.032 
0.030 
0.019 
0.012 
0.012 
0.005 
0.002 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 

50.998 
76.364 
80.174 
82.821 
[85  .  377 
87.155 
88.732 
90.276 
91.802 
93.317 
94  .  807 
95.729 
96.634 
97  .  048 
97.389 
97.698 
97  .  999 
98  .  265 
98.513 
98.731 
98.927 
99.112 
99.271 
99.399 
99.486 
99.562 
99.622 
99  .  680 
99  .  730 
99.778 
99.823 
99  .  856 
99.888 
99  .  920 
99.950 
99.969 
99.981 
99.993 
99.998 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 

Hams  and  shoulders  

Fresh  beef.      ...               

Beans  and  dried  peas 

Oatmeal  and  rolled  oats 

Milk,  condensed  and  evaporated  
Canned  salmon  
Rice.  . 

Canned  beef 

Cheese 

Cornmeal  and  corn  flour 

Cured  fish. 

Pickled  beef 

Fresh  pork  
Eggs  
Potatoes  

Rye  flour 

Pickled  pork 

Sausage  . 

Cocoa  and  chocolate,  manufactured.  . 
Peanuts  

Bread  and  biscuit  '  
Canned  pork 

Raisins,  dried 

Fresh  fish 

Prunes,  dried  
Pickled  fish  
Apricots,  dried  
Apples,  green  and  ripe  

Onions 

Peaches,  dried  
Mutton  
Oranges  
Apples,  dried  

Butter 

Pears 

Oleomargarine  
Honey  

Grape  sugar 

Molasses  
Molasses  and  syrup  
Syrup     

Corn  oil                                     

Cottonseed  oil  
Lard       

Neutral  lard 

Lard  compounds  
Stearin  from  animal  fats  
Tallow 

Oleooil  

Total  

682,425 

100.000 

164 


THE  NATION'S  FOOD 


TABLE  49. — GROSS  EXPORTS  OF  FAT  IN  ALL  HUMAN  FOODS,  ARRANGED  BY 
COMMODITIES,  IN  DESCENDING  ORDER  OF  IMPORTANCE 


Order  No. 

Commodity 

Annual  average  during  prewar  year 

Total  fat 
(metric 
tons) 

Per  cent, 
of  total 
fat 

Cumulated 
per  cent. 

1 
2 
3 
4 
5 
6 
7 
8 
9 
10 
11 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
23 
24 
25 
26 
27 
28 
29 
30 
31 
32 
33 
34 
35 
36 
37 
38 
39 
40 
41 
42 
43 
44 
45 
46 

Lard  
Cottonseed  oil  
Bacon         

233,438 
134,655 
54,379 
47,829 
32,550 
27,066 
21,688 
20,626 
14,141 
12,981 
10,565 
9,185 
5,344 
2,222 
2,145 
,661 
,432 
,159 
,114 
,068 
1,056 
911 
813 
726 
713 
698 
680 
637 
491 
443 
428 
358 
338 
290 
282 
211 
145 
135 
100 
72 
65 
56 
40 
36 
27 
5 
0 
0 
0 
0 
0 
0 
0 
0 

36.192 
20.877 
8.431 
7.415 
5.046 
4.196 
3.362 
3.198 
2.192 
2.013 
1.638 
1.424 
0.828 
0-344 
0.333 
0.258 
0.222 
0.180 
0.173 
0.166 
0.164 
0.141 
0.126 
0.113 
0.111 
0.108 
0.105 
0.099 
0.076 
0.069 
0.066 
0.055 
0.052 
0.045 
0.044 
0.033 
0.022 
0.021 
0.015 
0.011 
0.010 
0.009 
0.006 
0.006 
0.004 
0.001 
0 
0 
0 
0 
0 
0 
0 
0 

36.192 
57.069 
65.500 
72.915 
77.961 
82.157 
85.519 
88.717 
90  .  909 
92.922 
94.560 
95.984 
96.812 
97.156 
97  .  489 
97.747 
97.969 
98.149 
98.322 
98.488 
98.652 
98.793 
98.919 
99  .  032 
99.143 
99.251 
99.356 
99.455 
99.531 
99.600 
99  .  666 
99.721 
99.773 
99.818 
99.862 
99  .  895 
99.917 
99.938 
99.953 
99.964 
99.974 
99.983 
99.989 
99  .  995 
99  .  999 
100.000 
100.000 
100.000 
100  .  000 
100.000 
100.000 
100.000 
100.000 
100.000 

Oleo  oil 

Hams  and  shoulders  
Pickled  pork  
Neutral  lard:  
Wheat  (nutrients  in  flour)  
Tallow  
Wheat  flour     

Pickled  beef 

Canned  salmon  
Butter                                •    •  • 

Cornmeal  and  corn  flour  
Stearin  from  animal  fats  
Oleomargarine       

Eggs                    

Milk,  condensed  and  evaporated  
Oatmeal  and  rolled  oats  
Bread  and  biscuit  
Cured  fish        

Cheese       

Fresh  beef  
Canned  beef  
Mutton  

Cocoa  and  chocolate,  manufactured.  . 
Apples,  green  and  ripe  
Raisins,  dried  
Fresh  pork  

Rice 

Pickled  fish 

Apricots,  dried 

Fresh  fish                  .                       

Pears  
Potatoes  (except  sweet)  
Oranges  '.  

Onions 

Peaches,  dried 

Rye  flour                                              .... 

Glucose  
Grape  sugar  

Honey 

Molasses 

Molasses  and  syrup  
Syrup  

Refined  sugar  
Prunes,  dried  

Total  

645,004 

100.000 

GROSS   EXPORTS    OF   PRIMARY   AND    SECONDARY   FOODS      165 
TABLE  49 — Continued 


Order  No.                      .         Commodity 

Annual  average  during  war  period 

Total  fat 
(metric 
tons) 

Per  cent, 
of  total 

fat 

Cumulated 
per  cent. 

1 
2 
3 
4 
5 
6 
7 
8 
9 
10 
11 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
23 
24 
25 
26 
27 
28 
29 
30 
31 
32 
33 
34 
35 
36 
37 
38 
39 
40 
41 
42 
43 
44 
45 
46 

Lard  

199,148 
164,279 
93,881 
44,494 
34,801 
30,554 
28,251 
19,398 
17,675 
15,185 
10,079 
9,328 
8,271 
8,240 
7,185 
7,067 
6,436 
5,410 
4,783 
4,153 
4,079 
3,807 
3,459 
2,844 
2,140 
1,973 
1,862 
1,470 
898 
791 
723 
708 
641 
400 
309 
258 
223 
179 
113 
109 
101 
71 
66 
51 
49 
47 
0 
0 
0 
0 
0 
0 
0 
0 

26.696 
22.022 
12.585 
5.964 
4.665 
4.096 
3.787 
2.600 
2.369 
2.036 
1.351 
1.250 
1.109 
1.104 
0.963 
0.947 
0.863 
0.725 
0.641 
0.557 
0.547 
0.510 
0.464 
0.381 
0.287 
0.264 
0.250 
0.197 
0.120 
0.106 
0.097 
0.095 
0.086 
0.054 
0.041 
0.035 
0.030 
0.024 
0.015 
0.015 
0.014 
0.009 
0.009 
0.007 
0.007 
0.006 
0 
0 
0 
0 
0 
0 
0 
0 

26.696 
48.718 
61.303 
67.267 
71.932 
76.028 
79.815 
82.415 
84.784 
86.820 
88.171 
89.421 
90.530 
91.634 
92.597 
93.544 
94  .407 
95.132 
95.773 
96.330 
96.877 
97.387 
97.851 
98.232 
98.519 
98.783 
99.033 
99.230 
99.350 
99.456 
99.553 
99.658 
99.734 
99.788 
99.829 
99.864 
99.894 
99.918 
99.933 
99.948 
99.962 
99.971 
99.980 
99.987 
99.994 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 

Cottonseed  oil  

Hams  and  shoulders  

Oleo  oil     

Wheat  (nutrients  in  flour)  

Pickled  pork  

Fresh  beef  

Milk,  condensed  and  evaporated.  .  .  . 

Neutral  lard 

Pickled  beef  

Butter  

Tallow              

Stearin  from  animal  fats  

Oatmeal  and  rolled  oats  

Cocoa  and  chocolate,  manufactured.  . 

Eees                               

Cured  fish          

Beans  and  dried  peas  

Bread  and  biscuit  

Bice          

Fresh  fish         

Pickled  fish  

Pears     

Prunes,  dried  

Total 

745,989 

100.000 

166 


THE    NATION  S    FOOD 


TABLE  50. — GROSS  EXPORTS  OF  CARBOHYDRATE  IN  ALL  HUMAN  FOODS,  AR- 
RANGED BY  COMMODITIES,  IN  DESCENDING  ORDER  OF  IMPORTANCE 


Order  No. 

Commodity 

Annual  average  during  prewar  period 

Total  car- 
bohydrate 
(metric 
tons) 

Per  cent,  of 
total  car- 
bohydrate 

Cumulated 
per  cent. 

1 
2 
3 
4 
5 
6 
7 
8 
9 
10 
11 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
23 
24 
25 
26 
27 
28 
29 
30 

1,061,008 
793,447 
69,534 
57,624 
57,504 
33,533 
26,063 
24,692 
16,978 
13,688 
12,892 
12,18.6 
9,422 
8,193 
7,613 
6,640 
6,231 
5,922 
3,374 
3,108 
1,852 
1,672 
1,078 
608 
463 
417 
314 
94 
50 
18 
0 
3 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 

47.447 
35  .482 
3.109 
2.577 
2.571 
1.500 
1.165 
1.104 
0.759 
0.612 
0.577 
0.545 
0.421 
0.366 
0.340 
0.297 
0.279 
0.265 
0.151 
0.139 
0  .Q83 
0.075 
0.048 
0.027 
0.021 
0.019 
0.014 
0.004 
0.002 
0.001 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 

47.447 
82.929 
86.038 
88.615 
91.186 
92.686 
93.851 
94  .955 
95.714 
96.326 
96.903 
97.448 
97.869 
98.235 
98.575 
08  872 
99.151 
99.416 
99.567 
99.706 
99.789 
99.864 
99.912 
99  .939 
99  .960 
99  .979 
99.993 
99  .997 
99.999 
100.000 
100.000 
•    100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100  000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 

Wheat  flour                                       

Syrup                                                

TRice                                       *         

Cornmeal  and  corn  flour  
Prunes,  dried                      

Molasses                           

Apples,  dried  
Apples,  green  and  ripe  

Oatmeal  and  rolled  oats  

Bread  and  butter  
Milk,  condensed  and  evaporated  

Pears                                    

Peaches,  dried                 

Onions                     

Honey                   

Peanuts            

Rye  flour      

Cocoa  and  chocolate,  manufactured  .  . 
Molasses  and  syrup  

Corn  oil 

Cottonseed  oil 

Fresh  fish                         

Cured  fish                      

Pickled  fish  
Canned  salmon  
Fresh  beef  

Canned  beef  

Pickled  beef  

Fresh  pork  

Pickled  pork 

Canned  pork 

Bacon  

Hams  and  shoulders  
Lard  

Neutral  lard 

Lard  compounds 

Mutton  .  .    .  . 

Stearin  from  animal  fats  
Tallow  

Oleo  oil. 

Oleomargarine 

Eggs  

Butter  

Total  

2,236,218 

100.000 

GROSS   EXPORTS    OF   PRIMARY    AND    SECONDARY    FOODS  167 

TABLE  50 — Continued 


Order  Xo. 

Commodity 

Annual  average  during  war  period 

Total  car-     Per  cent,  of 
bohydrate       total  car- 
(metric      i   bohydrate 
tons) 

Cumulated 
per  cent. 

1 
2 
3 

4 
5 
6 
7 
8 
9 
10 
11 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
23 
24 
25 
20       . 
27 
28 
29 
30 
31 

2,292,624 
1,140,361 
464,268 
102,117 
54,272 
50,600 
45,675 
44,771 
37,337 
34,819 
19,554 
16,193 
14,812 
13,704 
13,687 
11,111 
9,924 
5,903 
5,401 
4,453 
3,928 
2,999 
2,492 
2,387 
1,871 
1,432 
807 
585 
95 
69 
30 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 

52.125 
25.927 
10  556 
2.322 
1.234 
1.150 
1.038 
1.018 
0.849 
0.792" 
0  445 
0.368 
0.337 
0.312 
0.311 
0  258 
0.226 
0.134 
0  123 
0.101 
0.089 
0.068 
0.057 
0  054 
0.042 
0  033 
0  018 
0.013 
0  002 
0  002 
0.001 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 

52.125 
78.052 
88.608 
90.930 
92.164 
93.314 
94.352 
95.370 
96.219 
97.011 
97.456 
97.824 
98.161 
98.473 
98  784 
99.037 
99.263 
99.397 
99.520 
99.621 
99.710 
99.778 
99.835 
99.889 
99.931 
99.964 
99.982 
99.995 
99.997 
99.999 
100.000 
100.000 
100  000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 
100.000 

Wheat  flour 

Refined  sugar 

Rice 

Cornmeal  and  corn  flour            

Glucose                        

Syrup  
Oatmeal  and  rolled  oats  
Milk,  condensed  and  evaporated  
Beans  and  dried  peas  

Rye  flour          

Potatoes     

Apples,  green  and  ripe  

Bread  and  biscuit  
Apples,  dried  
Apricots,  dried       

Oranges               

Peaches,  dried  
Cocoa  and  chocolate,  manufactured  .  . 
Honey 

Pears 

Peanuts 

Cheese                   

Molasses  and  syrup  
Canned  beef           

Corn  oil            

Fresh  fish 

Cured  fish 

Pickled  fish  
Canned  salmon  
Fresh  beef       

Pickled  beef 

Pickled  pork 

Canned  pork  
Bacon  
Hams  and  shoulders  
Lard              

Neutral  lard  

Mutton 

Stearin  from  animal  fats 

Tallow                 

Oleooil  

Eces 

Butter  

Total  

4,398,281           100.000 

168 


THE  NATION'S  FOOD 


TABLE  51. — CALORY  CONTENT  OF  ALL  EXPORTED  HUMAN  FOODS,  ARRANGED 
BY  COMMODITIES,  IN  DESCENDING  ORDER  OF  IMPORTANCE 


Order  No. 

Commodity 

Annual  average  during  prewar  years 

Total 
(millions  of 
calories) 

Per  cent, 
of  total 
calories 

Cumulated 
per  cent. 

1 
2 
3 
4 
5 
6 
7 
8 
9 
10 
11 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
23 
24 
25 
26 
27 
28 
29 
30 
31 
32 
33 
34 
35 
36 
37 
38 
39 
40 
41 
42 
43 
44      . 
45 
46 
47 
48 
49 
50 
51 
52 
53 
54 

Wheat  (nutrients  in  flour)  
Wheat  flour  

5,142,762 
3,845,833 
2,171,769 
1,252,883 
541,895 
444,976 
302,825 
297,268 
285,127 
262,302 
235,802 
208,872 
191,897 
137,508 
134,489 
120,763 
104,145 
85,459 
69,636 
57,962 
56,128 
55,950 
54,727 
54,018 
46,317 
43,831 
38,226 
34,644 
30,832 
28,308 
26,241 
20,055 
16.7J5 
15,832 
14,397 
13,612 
13,320 
12,924 
10,849 
9,667 
9,106 
8,881 
8,201 
7,597 
5,800 
5,667 
5,456 
5,264 
3,270 
2,994 
2,508 
1,906 
1,731 
385 

31  .056 
23.224 
13.115 
7.566 
3.272 
2.687 
1.829 
1.795 
1.722 
1.584 
1.424 
1.261 
1.159 
0.830 
0.812 
0.729 
0.629 
0.516 
0.421 
0.350 
0.339 
0.338 
0.331 
0.326 
0.280 
0.265 
0.231 
0.209 
0.186 
0.171 
0.158 
0.121 
0.101 
0.096 
0.087 
0.082 
0.080 
0.078 
0.066 
0.058 
0.055 
0.054 
0.050 
0.046 
0.035 
0.034 
0.033 
0.032 
0.020 
0.018 
0.015 
0.012 
0.010 
0.002 

31.056 
54.280 
67.395 
74.961 
78.233 
80.920 
82.749 
84  .544 
86.266 
87.850 
89  .274 
90.535 
91.694 
92.524 
93.336 
94  .065 
94.694 
95.210 
95.631 
95.981 
96.320 
96.658 
96.989 
97.315 
97.595 
97.860 
98.091 
98.300 
98.486 
98.657 
98.815 
98.936 
99.037 
99.133 
99.220 
99.302 
99.382 
99.460 
99.526 
99.584 
99.639 
99.693 
99.743 
99  .789 
99  .824 
99  .858 
99.891 
99.923 
99  .943 
99.961 
99  .976 
99  .988 
99  .998 
100.000 

Lard        

Oleo  oil                 

SVTUD                                        

Rice                

Glucose         

Neutral  lard          *  *        

Cornmeal  and  corn  flour  
Tallow                  

Prunes  dried  

Corn  oil        

Grape  sugar  

Pickled  beef 

\pples  green  and  ripe  . 

Beans  and  dried  pea3  .  .        

Oatmeal  and  rolled  oats  

Canned  salmon  

Potatoes           

Bread  and  biscuit  

Milk,  condensed  and  evaporated  
Butter                                                  •  • 

Em 

Cured  fish      

Peanuts        

Oranges  

Stearin  from  animal  fats 

Canned  beef     

Fresh  beef  

Cheese  

Pears  

Canned  pork 

Mutton  

Onions  '.  

Cocoa  and  chocolate,  manufactured  .  . 
Fresh  pork 

Pickled  fish 

Honey  

Rye  flour  

Fresh  fish  

Molasses  and  syrup  

Total 

16,559,532 

100.000 

GROSS   EXPORTS    OF   PRIMARY    AND    SECONDARY   FOODS        169 
TABLE  51 — Continued 


Order  No. 

Commodity 

Annual  average  during  war  years 

Total 
(millions  of 
calories) 

Per  cent, 
of  total 
calories 

Cumulated 
per  cent. 

1 
2 
3 
4 
5 
6 
7 
8 
9 
10 
11 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
23 
24 
25 
26 
27 
28 
29 
30 
31 
32 
33 
34 
35 
36 
37 
38 
39 
40 
41 
42 
43 
44 
45 
46 
47 
48 
49 
50 
51 
52 
53 
54 

Wheat  (nutrients  in  flour)  
Wheat  flour  
Refined  sugar  
Lard 

11,112,466 
5,527,236 
1,903,768 
1,852,757 
1,637,090 
873,503 
488,675 
464,813 
323,769 
290,367 
280,054 
272,386 
262,828 
236,578 
207,488 
199,917 
187,293 
186,821 
108,344 
104,799 
89,287 
86,779 
86,587 
80,472 
75,199 
69,113 
67,182 
59,875 
57,730 
56,206 
50,423 
49,899 
44,048 
41,852 
40,693 
38,639 
34,530 
25,094 
24,280 
23,947 
22,054 
20,228 
20,034 
19,951 
17,208 
13,627 
9,848 
8,403 
8,283 
7,244 
4,620 
2,718 
2,409 
392 

40.002 
19.897 
6.853 
6.669 
5.893 
3.144 
1.759 
1.673 
1  .  165 
1.045 
1.008 
0.981 
0.946 
0.852 
0.747 
0.720 
0.674 
0.673 
0.390 
0.377 
0.321 
0.312 
0.312 
0.290 
0.271 
0.249 
0.242 
0.216 
0.208 
0.202 
0.182 
0.180 
0.159 
0.151 
0.146 
0.139 
0  124 
0.090 
0.087 
0.086 
0.079 
0.073 
0.072 
0.072 
0.062 
0.049 
0.035 
0.030 
0.030 
0.026 
0.017 
0.010 
0.009 
0.001 

40.002 
59.899 
66.752 
73.421 
79.314 
82.458 
84.217 
85.890 
87.055 
88.100 
89.108 
90.089 
91  .035 
91.887 
92.634 
93.354 
94  .028 
94.701 
95.091 
95  .468 
95.789 
96.101 
96.413 
96.703 
96.974 
97.223 
97.465 
97.681 
97.889 
98.091 
98.273 
98.453 
98.612 
98.763 
98  .909 
99  .048 
99.172 
99.262 
99  .349 
99  .435 
•  99.514 
99.587 
99.659 
99.731 
99.793 
99.842 
99  .877 
99  .907 
99  .937 
99  .963 
99  .980 
99.990 
99  .999 
100.000 

Rice 

Oleo  oil 

Milk,  condensed  and  evaporated  
Cornmeal  and  corn  flour  
Oatmeal  and  rolled  oats  
Lard  compounds  
Fresh  beef  
Glucose         

Pickled  pork 

Neutral  lard  
Pickled  beef  
Canned  salmon  

Potatoes 

Butter 

Tallow 

Prunes,  dried  
Grape  sugar  
Stearin  from  animal  fats  
Apples,  green  and  ripe  
Fresh  pork  

Cocoa  and  chocolate,  manufactured    . 

Bread  and  biscuit  .... 
Peanuts  

Sausage  

Apricots,  dried  
Oleomargarine  
Cured  fish       

Peaches,  dried  
Honey  
Canned  pork  .... 

Onions  
Mutton  
Fresh  fish  
Pickled  fish  

Molasses  and  syrup     

Total  

27,779,806 

100.000 

170 

Wheat  and  wheat  flour  stand  at  the' head  here  as  would  be  ex- 
pected, from  data  already  presented.  Together  they  account  for 
about  80  per  cent,  of  the  protein  exported  in  human  foods.  There 
are  many  notable  changes  in  the  position  of  commodities  in  the  war 
years  as  compared  with  prewar.  Thus  fresh  beef  moved  up  from 
twentieth  to  fifth  place  in  relative  importance.  Fresh  pork  moved 
up  from  thirty-fourth  place  to  sixteenth.  Rye  flour  advanced 
from  thirty-seventh  to  nineteenth  place.  Condensed  milk,  as  has 
been  seen  already,  made  a  notable  advance  in  its  export  significance, 
changing  from  fifteenth  place  to  the  eighth. 

Before  the  war  five  commodities,  wheat,  wheat  flour,  hams  and 
shoulders,  bacon  and  rice  accounted  for  more  than  90  per  cent,  of 
the  protein  exported  in  human  foods.  During  the  war  period  rice 
has  been  dropped  from  this  list,  and  four  other  commodities  have 
come  in,  namely,  fresh  beef,  beans  and  dried  peas,  oatmeal  and  rolled 
oats,  and  condensed  and  evaporated  milk.  So  that,  during  the  war 
period  eight  commodities  contributed  90  per  cent,  of  the  total 
exported  protein. 

Lard  stands  at  the  top  of  the  list  in  both  periods,  but  it  contrib- 
uted 10  per  cent,  less  to  the  total  fat  exports  in  the  war  period  than 
before.  One  observes  in  the  case  of  the  fat  the  same  thing  which 
was  apparent  in  protein  exports,  namely  that  in  the  war  period  there 
was  an  increased  scattering  of  exports  of  nutrients  among  different 
commodities.  Thus  in  the  present  case,  while  in  the  prewar  period 
9  commodities  contributed  over  90  per  cent,  of  the  total  fat  ex- 
ported in  human  foods,  in  the  war  period  13  commodities  were 
required  to  get  over  the  90  per  cent.  mark.  In  both  periods  only 
two  primary  products  were  included  in  this  90  per  cent,  group, 
namely  cottonseed  oil  and  wheat  (including  flour  in  the  war  period) . 
The  most  notable  single  commodity  advance  in  percentage  contribu- 
tion to  fat  exports  during  the  war  is  perhaps  that  of  bacon,  though 
it  involves  only  a  slight  change  in  position  in  the  table.  But  bacon 
which  jcontributed  8  per  cent,  of  the  total  exported  fat  in  prewar 
times  contributed  22  per  cent,  during  the  war  period. 

Of  the  total  exported  carbohydrate  four  or  five  commodities, 
wheat,  flour,  rice  and  syrup  or  refined  sugar  and  glucose  account 
for  over  90  per  cent.  In  the  prewar  period  syrup  was  one  of  the 
five  commodities  necessary  to  make  up  90  per  cent.,  but  was  re- 
placed during  the  war  period  by  refined  sugar.  Also  glucose  came 
in  the  list  before 'the  war.  Condensed  milk  moved  up  from  nine- 


GROSS    EXPORTS    OF   PRIMARY    AND    SECONDARY    FOODS       171 


PROTCIN     EXPORTS 
PERCENTAGE    COHT/tl  BUT/OH    TO    TOTAL 


fCRCCNT 
0          5          K>                    iO                     30                    40                     SO                    ft 

L 

eza 
BACON                mm 

\s& 

HAHS  UNO  SHOVlDCtmf 

racsH  eecr        m 

BCAHS  AMD   ft  AS    • 

OATMEAL                     m 

CONOfNSCD   MILK      • 

CANHZO  SALMON      • 

KKC                  m 

CANNED  0fff         m 

43  OTHER    FOODS      mmt 

ammo 

&zz*  PRLWAR  PCRIOO        mmm   WAR  PERIOD 

Fie;.  21. — Diagram  showing  the  relative  importance  of  different  commodities  in  the 
gross  exports  of  protein  in  human  foods. 

FAT  EXPORTS  P£RCCNrAG£  CONTRIBUTION  TO  7VTAL 


(////ft 


LAW  COMPOVHOS 
.      PlCKLCO   PORK 

HHCAT   FLOVK 
CONOCNSCD    MILK 
NCtTTHAL     LARO 

CMC£TS£ 
tl/TTCK 


T7777\  PREmR  POtlOO  . 


FIG.  22. — Diagram  showing  the  relative  importance  of  different  commodities  in  the 
gross  exports  of  fat  in  human  foods. 


172 


THE  NATION'S  FOOD 


teenth  to  ninth  place,  because  of  the  tremendously  increased  ex- 
ports and  its  high  sugar  content. 

Table  51  well  shows  the  readjustment  and  changes  in  human 
food  exports  brought  about  by  the  war.  In  both  prewar  and  war 
periods  12  commodities  contributed  over  90  per  cent,  of  the  total 
caloric  value  of  the  exports.  But  only  8  out  of  the  12  commodities 

CARBOHYDRATE  EXPORTS 
PtftCMTAGC  CWTR/BUT/ON   TO    TOTAL 


PCX  C£NT 
JO 


WHCAT  FLOUR 


KCriHCO   SIXA* 


coNOCtnco  MILK 


KAHS  AfiO  PCAS 


44    OTHfX    FOODS 
COMKNCO 


FIG.  23. — Diagram  showing  the  relative  importance  of  different  commodities  in  the 
gross  exports  of  carbohydrate  in  human  foods. 

on  the  prewar  90  per  cent,  list  appear  in  the  war  period  90  per  cent, 
list.  And  only  7  out  of  the  12  commodities  on  the  war  90  per  cent, 
list  appear  in  the  prewar.  Refined  sugar  advanced  during  the 
war  period  to  third  place  in  caloric  contribution  to  the  exports, 
whereas  formerly  it  had  been  in  the  fourteenth  place  in  the 
commodity  list.  Cornmeal  and  oatmeal,  as  well  as,  of  course, 
condensed  milk,  became  more  important  factors  in  the  nutrient 
exports  during  the  war.  Fresh  beef  came  forward  from  forty-first 


GROSS   EXPORTS    OF   PRIMARY   AND    SECONDARY   FOODS       173 

position  to  fourteenth.  But  even  then  fresh  beef  contributed 
less  than  1  per  cent,  to  the  total  caloric  value  of  the  exported 
human  foods.  In  general,  foods  of  relatively  high  nutrient  con- 
centration moved  up  in  the  list  during  the  war  and  those  of  rela- 
tively low  nutrient  concentration  went  down.  This  is,  of  course, 
an  expected  consequence  of  the  shortage  of  tonnage. 


CALORY  CONTENT  OF  EXPORTS 
PERCENTAGE   CONTRIBUTION  TO    TOTAL 
fca  CENT 

1  20  30  40  50 


WHEAT  FLOW 

1    //A///, 

KCriNCO   SUGAR 

•• 

iAfO 

f//Mz2. 

ZZ2 

BACON 

& 

COTTONSCCO    OIL 

^~  ',  ',-  ;  j 

HAMS    i   SHOVLDCRS 

1 

mcc 

OLCO   OIL 

3 

CONOCNSCO    MILK 

COf/V  MCAL 

OATMCAL 

LMO    COMPOWOS 

J 

r#fSH  occr 

GiiXOSC 

1 

39  arnfff  rooos 
ccmemco 

W/2L 

I 

K////1 


FIG.  24. — Diagram  showing  the  relative  importance  of  different  commodities  in  their 
contribution  to  the  caloric  content  of  exported  human  foods. 

As  a  whole  these  tables  bear  out  the  point  made  when  the  similar 
production  tables  were  under  discussion,  namely  that  the  contri- 
bution of  a  relatively  few  food  commodities  to  the  total  is  so 
tremendous  that  a  whole  flock  of  really  minor,  though  usually 
considered  important,  staple  foods  might  be  totally  neglected 
without  making  any  special  difference  in  the  net  nutritional  result. 
This  fact  is  so  evident  that  in  the  days  of  Paley  it  might  well  have 
been  adduced  as  a  special  instance  of  the  goodness  of  God  to  food 
administrators  as  a  class. 

The  data  of  Tables  48  to  51  are  shown  graphically  in  Figs.  21 
to  24. 


174  THE  NATION'S  FOOD 

It  is  evident  from  these  diagrams  that,  in  our  exports  of  human 
food,  wheat,  wheat  flour,  lard,  bacon,  cottonseed  oil,  hams  and 
shoulders,  and  refined  sugar  are  the  only  items  of  special  significance 
in  a  nutritional  sense.  All  but  a  relatively  small  percentage  of  the 
total  nutritional  value  of  the  human  food  exports  is  comprised 
in  these  commodities. 

Before  leaving  the  subject  of  exports,  and  concluding  this 
chapter,  it  is  necessary  to  recall  to  mind  that  the  data  regarding 
what  are  technically  called  "foreign  exports/'  which  are  the  re- 
exports of  imported  foods  of  foreign  origin  have  not  been  presented. 
The  amounts  involved  are  not  generally  large,  but  in  arriving 
at  a  final  net  export  balance  accurately  it  is  essential  to  include 
these  re-exports  of  imported  articles.  It  does  not  seem  necessary, 
however,  to  present  the  detailed  figures  here.  In  arriving  at  net 
exports  and  imports,  given  in  the  next  chapter,  the  "foreign  export" 
figures  were  used  in  attaining  the  final  result. 


CHAPTER  VIII 

NET   IMPORTS   AND   NET   EXPORTS   OF   PRIMARY   AND 
SECONDARY  HUMAN  FOODS 

It  is  now  possible,  by  combining  the  data  discussed  in  Chapters 
VI  and  VII  to  arrive  at  net  figures  on  imports  and  exports.  The 
first  step  in  this  process  is  to  make  net  foreign  import  tables,  which 
can  be  done  by  combining  Tables  28  and  32  in  Chapter  VI,  which 
exhibit  the  gross  importation  of  primary  and  secondary  human 
foods,  with  the  tables  prepared  in  connection  with,  but  omitted 
from  Chapter  VII,  which  exhibit  the  re-exportation  of  these  same 
imported  foods.  The  balance,  shown  in  Tables  53  and  55,  gives 
the  amount  of  imported  foods  remaining  in  this  country  for  con- 
sumption therein. 

In  Chapter  VI  it  was  pointed  out  that  in  making  the  nutrient 
calculations  on  imports  no  deductions  for  loss,  spoilage,  etc.,  were 
there  made,  it  being  the  intention  to  make  such  allowances  on  the 
final  net  import  tables.  This  is  done  in  Tables  53  and  55.  In 
arriving  at  the  amounts  to  be  deducted  it  has  been  necessary  simply 
to  make  the  best  percentage  estimate  possible,  there  being  no  exact 
statistics  on  the  matter.  Some  of  these  estimates  are  certainly 
rough,  but  it  must  be  remembered  that  because  of  the  slight  im- 
portance of  imports  in  the  total  nutritional  intake  of  this  country, 
with  the  exception  of  sugar  and  rice,  an  estimate  of  a  deduction 
for  industrial  use  or  spoilage  may  be  very  far  out  of  the  way  without 
having  any  significance  in  the  final  consumption  result.  The  United 
States  is,  in  this  regard,  in  a  very  different  position  from  a  nation 
dependent  upon  imports  for  the  ma'jor  portion  of  its  food.  Anyone 
who  is  critically  interested  may  calculate  for  himself  the  effect 
of  doubling  or  halving  the  percentage  deductions  of  imports  listed  in 
Table  52  upon  the  final  per  capita  consumption  figures  of  Chapter 
IX.  He  will  find  that  only  an  insignificant  and  inappreciable 
effect  is  produced. 

175 


176 


THE  NATION'S  FOOD 


TABLE   52. — PERCENTAGE   DEDUCTIONS   FROM   NET   FOREIGN   IMPORTS   FOR 
NON-FOOD   USES,    SPOILAGE,    WASTE   IN   STORING,    HANDLING,    TRANS- 
PORTATION, ETC. 


Commodity 

Percentage  deduction 

Remarks 

Rice  flour  
Wheat  

50      per  cent. 
5      per  cent. 

This  item  includes  rice  flour,  meal 
and  broken  rice.     None  of  the 
meal  goes  to  human  food.     It  is 
estimated   to   average   half   the 
total  item  .     The  broken  rice  used 
in  brewing  has  been  all  allowed 
for  in  production  figures,  though 
some  of  the  imports  are  so  used. 
Here  all  the  broken  rice  is  there- 
fore allowed  to  go  in  as  human 
food. 
For  loss  in  storage  and  transporta- 

Onions   

10      per  cent. 

tion.     Some  of  the  imports  are 
used  for  seed,  but  all  the  nutri- 
ents in  the  seed  used  have  been 
allowed  for  in  production  and  so 
no  deduction  is  made  for  this 
item  here. 
For  spoilage  in  storage  and  dis- 

Potatoes   

10      per  cent. 

tribution. 
For  spoilage  in  storage  and  dis- 

Molasses   

60      per  cent. 

tribution. 
It  appears  that  at  least  this  pro- 

Bananas. .  .  . 

10      per  cent. 

portion    of    imported    molasses 
goes  to  other  than  human  food 
uses. 
For  spoilage  in  distribution. 

Oranges  

5      per  cent. 

For  spoilage  in  distribution. 

Cocoanut  oil  
Cottonseed  oil.  . 
Cacao,  crude  .  .  . 

100      percent.  1911-12 
100      per  cent.  1912-13 
99.  5  per  cent.  1913-14 
97.  5  per  cent.  1914-15 
98     per  cent.  1915-16 
99      per  cent.  1916-17 
87      per  cent.  1917-18 
5      per  cent.  1911-12 
6      per  cent.  1912-13 
6      per  cent.  1913-14 
5      per  cent.  1914-15 
9      per  cent.  1915-16 
7      per  cent.  1916-17 
5      per  cent.  1917-18 
25  per  cent,  of  fat  con- 
tent,   18    per    cent,    of 
calories. 

For  non-food  industrial  uses  on 
the    assumption    that    the    dis- 
tribution   of    the    imported    oil 
between  food  and  non-food  uses 
is    the    same    as    that    of    the 
domestically  produced  oil. 

Cf.  preceding  item. 

To  allow  for  cocoa  butter  not  used 
as  food. 

NET  IMPORTS  AND  EXPORTS  OF  HUMAN  FOODS    177 

In  Table  52  are  listed  the  items  on  which  deductions  have  been 
made,  showing  the  amount  in  each  case.  These  amounts  are 
stated  in  percentages  and  are  to  be  understood  as  percentages  of  the 
net  imports  deducted.  For  example,  suppose  in  a  particular  year 
x  bushels  of  wheat  were  imported  and  y  bushels  were  re-exported. 
Then  (x  —  y)  is  the  net  import.  According  to  Table  52  the  deduction 
on  wheat  is  5  per  cent.  Then  the  final  figure  which  appears  in 
Table  53  for  net  wheat  imports  is  (x  —  y)  —  0.05  (x  —  y).  The 
same  rule  is  applied  in  all  the  other  cases.  In  the  case  of  items  not 
mentioned  in  Table  52,  no  deductions  have  been  made. 

The  same  percentage  deductions  are  applied  to  each  of  the 
seven  years,  except  in  the  case  of  cottonseed  and  cocoanut  oils. 
Undoubtedly  the  true  losses  and  industrial  uses  vary  somewhat  from 
year  to  year,  but  it  is  assumed  that  these  variations  are  likely  to  be 
as  often  in  excess  as  in  defect  of  the  percentages  here  used.  In  the 
case  of  the  oils  more  definite  figures  can  be  arrived  at,  and  hence 
are  used. 

The  net  primary  food  imports  consumed  in  the  country  are  shown 
in  Table  53. 


178 


THE  NATION'S  FOOD 


TABLE  53. — SHOWING  NET  FOREIGN  IMPOKTS  OF  PRIMARY  FOODS  CONSUMED 
IN  THE  UNITED  STATES,  AFTER  DEDUCTING  RE-EXPORTS,  NON-FOOD  USES 

AND  LOSSES 


1911-12 


Commodity 

Net  im- 
ports in 
metric  tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories 
in 
millions 

Grains  and  Their  Derivative 
Products 

49,072 

5,986 

491 

36,412 

178  504 

Rice            

22,319 

1,786 

45 

17,631 

80,249 

26,437 

2,115 

53 

20,885 

95,061 

Wheat 

69,764 

5,774 

506 

38  037 

184  368 

Wheat  flour       

14,108 

1,608 

142 

10,595 

51,353 

Sub-total  —  Grains  

181,700 

17,269 

1,237 

123,560 

589,535 

Vegetables 
Beans  and  lentils      

26,553 

5,869 

381 

16,347 

94,638 

33,203 

457 

98 

2,903 

14  685 

Peas,  dried  

17,446 

4,291 

175 

10,816 

63,653 

Potatoes                        

331,158 

5,962 

331 

48,679 

227,137 

Sub-total  —  Vegetables        

408,360 

16,579 

985 

78,745 

400,113 

Saccharine  Materials 

490 

2 

397 

1,642 

82  819 

53  832 

220  744 

Beet  sugar                      

2,950 

2,950 

12,098 

2  542,958 

2  542  958 

10  427  585 

Maple  sugar  and  syrup  

982 

756 

'     3,105 

<S  ub-total  —  Sugars  

2,630,199 

2 

2,600,893 

10,665,174 

Fruits 
Bananas         

946,985 

7,575 

3,788 

121,214 

563,684 

14,652 

352 

263 

10,872 

48,291 

Dates                

9,940 

179 

259 

7,018 

31,775 

Figs                                      

8,360 

351 

17 

6,203 

27,185 

1,250 

28 

37 

857 

3983 

Olives     

18,391 

145 

3,715 

1,562 

41,562 

157 

1 

12 

53 

Sub-total  —  Fruits  

999,735 

8,631 

8,079 

147,738 

716,533 

Vegetable  Oils  and  Nuts 
Almonds        

7,638 

1,451 

3,805 

1,193 

46,210 

Filberts 

4,907 

424 

1,795 

355 

19,867 

Peanuts  

6,848 

1.4C5 

2,382 

1,033 

32,118 

Walnuts             

16,435 

1,577 

5,580 

1,115 

62,887 

2,418 

150 

1  388 

764 

16  657 

Cream  and  Brazil  nute  
Chinese  nut  oil 

9,520 
16,652 

818 

3,217 
16  319 

323 

34,735 
151,819 

Edible  olive  oil  

16,861 

16,513 

153,730 

Cocoanut  oil                           .... 

Cottonseed  oil 

618 

606 

5  643 

Cacao,  crude  

57,337 

8,295 

19,432 

16,208 

279,750 

Cocoa  and  chocolate,  manufac- 
tured   

1,273 

219 

493 

433 

7,266 

Sub-total  —  Oils  and  Nuts  

140,507 

14,339 

71,530 

21,424 

810,682 

Fish 
Cured  fish 

57,300 

9,741 

3,094 

68,720  . 

Fresh  fish  

11,370 

1,956 

432 

12,458 

Crab  meat  
Lobsters  . 

1,130 
4,000 

178 
424 

18 
30 

6 
14 

922 
2065 

Sub-total—  Fish  

73,800 

12,299 

3,574 

20 

84,165 

Grand    Total  —  All  Primary  Food 
Imports  

4,434,301 

69,119 

85,405 

2,972,380 

13,266,202 

NET  IMPORTS  AND  EXPORTS  OF  HUMAN  FOODS 


179 


TABLE  53 — Continued 


Commodity 

Net  im- 
ports in 
metric  tons 

Protein 
in  metric 
tons 

Fat  in 

metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories 
in 

millions 

Grains  and  Their  Derivative 
Products 

48,283 

5,891 

483 

35,827 

175,636 

Rice 

25  197 

2,016 

50 

19  906 

90  601 

Rice  flour 

31,203 

2,496 

63 

24,650 

112,197 

Wheat 

18,598 

1,540 

136 

10,140 

49,151 

Wheat  flour  

9,476 

1,080 

94 

7,117 

34,494 

Sub-total  —  Grains  

132,757 

13,023 

826 

97,640 

462,079 

Vegetables 
Beans  and  lentils  

27,407 

6,057 

393 

16,873 

97,682 

Onions 

18,257 

250 

53 

1,596 

8,075 

Peas,  dried  

20,407 

5,020 

203 

12,653 

74,459 

Potatoes  

8,217 

148 

8 

1,208 

5,639 

Sub-total—  Vegetables  

74,288 

11,475 

657 

32,330 

185,855 

Saccharine  Materials 

871 

4 

708 

2918 

97,226 

63,196 

259,141 

S2  845 

82,845 

339,713 

Cane  sugar            

2,701,014 

2,701,014 

11,075,708 

Maple  sugar  and  syrup  

982 

756 

3,105 

Sub-total  —  Sugars 

2,882,938 

4 

2,848,519 

11,680,585 

Fruits 
Bananas 

902,417 

7,219 

3,609 

115,509 

537,156 

Currants  

13,855 

333 

250 

10,280 

45,661 

Dates 

13,643 

245 

355 

9,632 

43,610 

Figs 

7,404 

311 

15 

5,493 

24,074 

Raisins  
Olives 

1,115 
14,308 

24 
113 

33 

2,890 

765 
1,215 

3,554 
32,335 

Oranges  

335 

2 

1 

26 

113 

Sub-total  —  Fruits 

953,077 

8,247 

7,153 

142,920 

686,503 

Vegetable  Oils  and  Nuts 
Almonds  

6,985 

1,362 

3,572 

1,119 

43,374 

Filberts                         

4,526 

408 

1,720 

341 

19,046 

Peanuts 

8,521 

1,857 

3,154 

1,365 

42,513 

Walnuts     

11,857 

1,207 

4,269 

853 

48,118 

Cocoa  nuts  shredded 

2,995 

186 

1,719 

946 

20,632 

Cream  and  Brazil  nuts  

5,313 

°0  94  5 

456 

1,796 
20  525 

181 

19,387 
190,958 

Edible  olive  oil                          .    . 

18,212 

17,849 

166,051 

Cottonseed  oil  

1,414 

1,386 

12,892 

Cacao   crude 

54,042 

7,819 

18,315 

15,277 

263,677 

Cocoa  and  chocolate,   manufac- 
tured   

1,574 

270 

611 

535 

8,988 

Sub-total—  Otis  and  Nuts  

136,384 

13,565 

74,916 

20,617 

835,636 

Fish 
Cured  fish  

58,037 
12,449 

9,866 
2,141 

3,134 
473 

69,604 
13,641 

1,265 

200 

21 

7 

1,031 

Lobsters  

3,633 

374 

27 

13 

1,827 

Sub-total—  Fish  

75,384 

12,581 

3,655 

20 

86,103 

Grand   Total  —  All  Primary  Food 
Imports  

4,254,828 

58,895 

87,207 

3,142,046 

13,936,761 

180 


THE    NATION  S    FOOD 
TABLE  53 — Continued 


1913-14 

Commodity 

Net  im- 
ports in 
metric  tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories 
in  millions 

Grains  and  Their  Derivative 
Products 
Macaroni                  .        

57,189 

6,977 

572 

42,434 

208,028 

Rice 

52  428 

4,195 

105 

41  417 

188  517 

Rice  flour  .  . 

31,723 

2,538 

63 

25,061 

114,067 

Wheat 

31,864 

2,637 

231 

17  374 

84  212 

Wheat  flour 

7  872 

897 

79 

5  911 

28  652 

181  076 

17,244 

1  050 

132  197 

623  476 

Vegetables 
Beans  and  lentils  

43,791 

9,677 

628 

26,960 

156,075 

Onions  

25,883 

355 

77 

2,263 

11,449 

17  214 

4,235 

172 

10  673 

62  809 

Potatoes  

88,587 

1,595 

88 

13,023 

60,761 

Sub-total  —  Vegetables  

175,475 

15,862 

965 

52,919 

291,094 

Saccharine  Materials 
Honey  

1,197 

5 

973 

4,013 

Molasses  . 

141,824 

92  185 

378,011 

Beet  sugar 

745 

745 

3  056 

Cane  sugar  .    .  . 

2,867,316 

2,867,316 

11,757,646 

Maple  sugar  and  syrup 

982 

756 

3  105 

Sub-total—  Sugars 

3  012  064 

5 

2  961  975 

12  145,831 

Fruits 
Bananas 

1  027  878 

8  222 

4  111 

131  567 

611  836 

Currants  

14,349 

344 

258 

10,646 

47,292 

Dates  . 

13  686 

247 

356 

9  662 

43,749 

Figs 

8  472 

355 

16 

6  286 

27  548 

2  023 

44 

61 

1  387 

6  444 

Olives 

19  387 

153 

3916 

1*647 

43  813 

Oranges  

135 

1 

10 

46 

Sub-total  —  Fruits  

1,085,930 

9,366 

8,718 

161,205 

780,728 

Vegetable  Oils  and  Nuts 
Almonds.  .  .  , 

8,524 

1,550 

4,066 

1,274 

49,359 

Filberts  

5  624 

477 

2  019 

399 

22,347 

Peanuts 

19  845 

4  636 

7  887 

3  411 

106  318 

Walnuts  

16,702 

1,339 

4,763 

948 

53,619 

Cocoanuts,  shredded. 

4  656 

288 

2  672 

1  471 

32  076 

Cream  and  Brazil  nuts  

8,838 

760 

2,988 

301 

32,247 

Chinese  nut  oil 

17;228 

16  883 

157,069 

Edible  olive  oil 

21  685 

21  251 

197  706 

Cocoanut  oil  

168 

'164 

1,528 

Cottonseed  oil  . 

7,341 

7  195 

66  941 

Cacao,  crude 

69  973 

10  124 

23  713 

19  781 

341  405 

Cocoa  and  chocolate,  manufac- 
tured .... 

1  392 

239 

540 

473 

7  948 

Sub-total  —  Oils  and  Nuts  

181,976 

19,413 

94,141 

28,058 

1,068,563 

Fish  - 
Cured  fish. 

76,898 

13  073 

4  153 

92,224 

Fresh  fish 

16470 

2  833 

626 

18  046 

Crab  meat  

1,187 

188 

19 

7 

969 

Lobsters. 

3  504 

336 

25 

11 

1  651 

Sub-total  —  Fish  

98,059 

16  430 

4  823 

18 

112,890 

Grand  Total—  All  Primary  Food 
Imports  

4  734  580 

78  320 

109,697 

3  336  372 

15  022  582 

NET  IMPORTS   AND    EXPORTS    OF   HUMAN    FOODS          181 


TABLE  53 — Continued 


1914-15 

Commodity 

Net  im- 
ports in 
metric  tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories 
in 
millions 

Grains  and  Their  Derivative 
Products 
Macaroni  

25,592 

3,123 

256 

18989 

93  097 

Rice 

50,680 

4,054 

101 

40  037 

182  229 

16965 

1  357 

34 

•    13  403 

61  003 

Wheat  

6,345 

525 

46 

3  460 

16  767 

Wheat  flour 

5  572 

634 

56 

4  184 

20  280 

Sub-total  —  Grains        

105,154 

9  693 

493 

80  073 

373  376 

Vegetables 
Beans  and  lentils 

21  319 

4  711 

305 

13  126 

75  984 

Onions  

19,147 

264 

58 

1,673 

8,468 

Peas,  dried 

8,918 

2  193 

89 

5  529 

32  538 

Potatoes 

6  592 

118 

6 

969 

4  522 

Sub-total  —  Vegetables  

55,976 

7,286 

458 

21,297 

121,512 

Saccharine  Materials 
Honey  

1,551 

6 

1,260 

5,198 

Molasses          ... 

187,684 

121  994 

500  244 

Beet  sugar 

'387 

387 

1  586 

Cane  sugar  .  .        

3,060,785 

3,060,785 

12,550,976 

Maple  sugar  and  syrup  

668 

514 

2,115 

Sub-total  —  Sugars   

3,251,075 

6 

3  184  940 

13,060,119 

Fruits 
Bananas 

861,752 

6,914 

3  447 

110304 

512,951 

Currants  

13,602 

326 

245 

10,092 

44,829 

Dates  .  . 

9,921 

179 

258 

7,004 

31,713 

Figs 

8  647 

363 

17 

6  416 

28,116 

Raisins  .  . 

1,172 

26 

35 

804 

3,733 

Olives 

13,150 

104 

2,656 

1,116 

1,110 

29,717 

Oranges  

72 

25 

Sub-total  —  Fruits 

908  316 

7912 

6  658 

135741 

651,084 

Vegetable  Oils  and  Nuts 
Almonds  

7,585 

1,393 

3,654 

1,146 

44,375 

Filberts                  ... 

6,041 

519 

2,198 

434 

24,320 

Peanuts 

10,431 

2,283 

3,880 

1,680 

52,287 

Walnuts  

14,931 

1,398 

4,954 

990 

55,814 

Cocoanut,  shredded 

2,613 

162 

1,500 

826 

18,001 

Cream  and  Brazil  nuts  

6,915 

595 

2,338 

235 

25,232 

Chinese  nut  oil  

17,255 

16,910 

157,320 

Edible  olive  oil 

23,412 

22,944 

213,462 

Cocoanut  oil  

711 

697 

6,485 

Cottonseed  oil 

6,508 

6,377 

59,341 

Cacao,  crude 

66,566 

9  631 

22,559 

18,817 

324,777 

Cocoa  and  chocolate,  manufac- 
tured   

1,072 

185 

416 

365 

6J120 

Sub-total  —  Oils  and  Nuts     

164,040 

16,166 

88,427 

24,493 

987,534 

Fish 
Cured  fish                  

70,325 

11,956 

3,798 

84,341 

Fresh  fish 

21,128 

3,634 

803 

23,149 

Crab  meat  

1,041 

165 

16 

6 

849 

Lobsters 

4,008 

366 

28 

13 

1,807 

Sub-total—  Fish  

96,502 

16,121 

4,645 

19 

110,146 

Grand  Total  —  All  Primary  Food 
Imports  

4,581,063 

57,184 

100,681 

3,446,563 

15,303,771 

182 


THE  NATION'S  FOOD 


TABLE  53 — Continued 


1915-16 

Commodity 

Net  im- 
ports in 
metric  tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
drate in 
metric  tons 

•    Calories 
in 
millions 

Grains  and  Their  Derivative 
Products 
Macaroni  

9,781 

1,193 

98 

7,258 

35,578 

Rice     

48,775 

3,902 

98 

38,532 

175  379 

Rice  flour 

12,613 

1,009 

25 

9  965 

45  353 

Wheat  

132,574 

10,973 

963 

72,284 

350,363 

Wheat  flour 

28,426 

3,241 

284 

21  347 

103  472 

Sub-total—  —Grains 

232,169 

20,318 

1,468 

149  386 

710  145 

Vegetables 
Beans  and  lentils 

13,099 

2,895 

188 

8  064 

46  686 

Onions 

18  728 

257 

55 

1  637 

8  283 

Peas,  dried  

13,498 

3,321 

135 

8,369 

49,247 

Potatoes 

5  074 

91 

5 

745 

3  479 

Sub-total  —  Vegetables 

50  399 

6,564 

383 

18  815 

107  695 

Saccharine  Materials 
Honey  

1  905 

7 

1  547 

6  384 

Molasses  

220,288 

143,186 

587,146 

Cane  sugar  

3,198,613 

3,198,613 

13,116,151 

Maple  sugar  and  syrup  

856 

659 

2,708 

Sub-total  —  Sugars  

3,421,662 

7 

3,344,005 

13,712,389 

Fruits 
Bananas  

771,223 

6,169 

3,085 

98,717 

459,065 

Currants 

10948 

263 

197 

8  123 

36  084 

Dates 

12  527 

226 

325 

8  845 

40  045 

Figs  

3  065 

128 

6 

2  275 

9  967 

Raisins 

334 

7 

10 

228 

1  062 

Olives 

21  667 

171 

4  376 

1  840 

48  964 

Oranges 

128 

1 

9 

44 

Sub-total  —  Fruits 

819  892 

6  965 

7  999 

120  037 

595  231 

Vegetable  Oils  and  Nuts 
Almonds  . 

7  247 

1  411 

3  701 

1  160 

44  946 

Filberts 

4  663 

383 

1  627 

321 

17  999 

Peanuts  

12*174 

2  898 

4  930 

2  133 

66  473 

Walnuts  

16  332 

1  632 

5  774 

1  154 

65  081 

Cocoanut,  shredded  

3  794 

235 

2,178 

1,199 

26,137 

Cream  and  Brazil  nuts  

6,380 

548 

2,157 

218 

23,278 

Chinese  nut  oil  

17,353 

17,005 

158,209 

Edible  olive  oil  

25  104 

24  602 

228  883 

Cocoanut  oil 

594 

582 

5  414 

Cottonseed  oil  

7,092 

6  950 

64,664 

Cacao,  crude  

86  299 

12  486 

29  246 

24  396 

421  059 

Cocoa    and  chocolate,   manufac- 
tured   

1  015 

174 

394 

345 

5,795 

Sub-total  —  Oils  and  Nuts     .  . 

188  C47 

19  767 

99  146 

30,926 

1,127,938 

Fish 
Cured  fish 

66  643 

11  329 

3  599 

79  925 

Fresh  fish  

24  631 

4  236 

936 

26  988 

Crab  meat  

1,338 

212 

22 

8 

1,092 

Lobsters  

3  976 

349 

27 

12 

1,725 

Sub-total—  Fish  

96,588 

16,126 

4,584 

20 

109,730 

Grand  Total  —  All  Primary  Food 
Imports. 

4  gos  757 

69  747 

113  580 

3  663  189 

16  363  198 

NET  IMPORTS  AND  EXPORTS  OF  HUMAN  FOODS 


183 


TABLE  53 — Continued 


1916-17 


Commodity                         Xet  im_ 

ports  in 
metric  tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories 
in 
millions 

Grains  and  Their  Derivative 
Products 
Macaroni  1,551 
Rice                                                              48,373 

189 
3,869 

15 
97 

1,150 
38214 

5,642 
173  935 

Rice  flour  8,549 

684 

17 

6,753 

30  739 

Wheat                   (522,717 

51,540 

4,525 

339  525 

1  645  695 

Wheat  flour                                                   15  329 

1  748 

153 

11  513 

55  799 

Sub-total  —  Grains  696,519 

58,030 

4,807 

397,155 

1,911,810 

Vegetables 
Beans  and  lentils                                       88  144 

19  480 

1  263 

54  266 

314  152 

Onions...                                                     40,741 
Peas   dried                                                   19  738 

560 
4  855 

120 
198 

3,562 
12  237 

18,021 
72  016 

Potatoes  74,641 

1,344 

74 

10,973 

51,195 

Sub-total  —  Vegetables                                223  264 

26  239 

1  655 

81  038 

455  384 

Saccharine  Materials 
Honey  2,145 
Molasses                                                    279,297 

8 

1,742 
181  542 

7,187 
744  427 

Beet  sugar  13 

13 

54 

Cane  sugar                           .      ...       3,148,579 

3  148,579 

12  910,984 

1  093 

4  491 

Sub-total  —  Sugars                                   3  431,454 

8 

3  332  969 

13  667,143 

Fruits 
Bananas                                                     722,327 

5,778 

2  889 

92  457 

429  960 

Currants                                                           4,620 

111 

83 

3,428 

15,229 

Dates                                         .  .                 11,376 

205 

295 

8,031 

36,367 

Figs                                                                 7  217 

303 

13 

5  355 

23  469 

Raisins                                                               835 

18 

25 

573 

2,662 

Olives                                                            20,605 

163 

4  162 

1,750 

46,564 

Oranges              154 

1 

12 

52 

Snfi-to(al  —  Fruits                                       767,134 

6  579 

7  467 

111  606 

554,303 

Vegetable  Oils  and  Nuts 
Almonds         10,431 

1,985 

5,207 

1,632 

63,209 

Filberts                                            .  .            5,872 

511 

2,156 

426 

23,868 

Peanuts                                                        15,716 

3  836 

6536 

2,824 

88,086 

Walnuts  17,402 
Cocoanut  shredded                  ....            4,402 

1,634 
273 

5,790 
2,527 

1,156 
1,391 

65,251 
30,329 

Cream  and  Brazil  nuts  6,488 

558 

2,193 

221 

23,673 

Chinese  nut  oil  23,974 
Edible  olive  oil                                             26,144 

23,494 
25,621 

218,581 
238,364 

Cocoanut  oil     355 

348 

3,234 

Cottonseed  oil                   5,781 

5,666 

52,709 

Cacao   crude                                             133,634 

19,335 

45,289 

37,777 

652,013 

Cocoa  and  chocolate,   manufac- 
tured                                        826 

141 

321 

281 

4,718 

Sub-total—  Oils  and  Nuts  251,025 

28,273 

125,148 

45,708 

1,464,035 

Fish 
Cured  fish                           73,100 

12,426 

3,947 

87,669 

Fresh  fish                                ....              27,126 

4,668 

1,030 

29,721 

Crab  meat                                                      1  804 

285 

29 

11 

1,471 

Lobsters                                3,583 

357 

26 

12 

1,748 

Sub-total—  Fish  105,613 

17,736 

5,032 

23 

120,609 

Grand    Total—  All  Primary  Food 
Imports                      5,475,009 

136,865 

144,109 

3,968,499 

18,173,284 

184 


THE  NATION'S  FOOD 


TABLE  53 — Continued 


1917-18 

Commodity 

Net  im- 
ports in 
metric  tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
l  drate  in 
metric  tons 

Calories 
in 
millions 

Grains  and  Their  Derivative 
Products 

291 

35 

3 

216 

1,059 

Rice                

134,457 

10,755 

268 

106,221 

483,468 

Rice  flour                        

10,899 

873 

22 

8,611 

39,189 

Wheat      

700,763 

57,957 

5,088 

381,792 

1,850,566 

Wheat  flour  

52,951 

6,036 

530 

39,767 

192,743 

Sub-total  —  Grains                      .    .  . 

899,361 

75,656 

5,911 

536,607 

2,567,025 

Vegetables 

92,646 

20,474 

1,329 

57,040 

330,200 

30,493 

419 

90 

2,666 

13,487 

31,711 

7,801 

316 

19,661 

115,702 

Potatoes                  

27,308 

491 

27 

4,014 

18,730 

Sub-total  —  Vegetables  

182,158 

29,185 

1,762 

83,381 

478,119 

Saccharine  Materials 
Honey            

3,299 

14 

2,678 

11,053 

319,082 

207,402 

850,470 

2,801,476 

2,801,476 

11,487,660 

Maple  sugar  and  syrup  

2,495 

1,921 

7,895 

Sub-total  —  Sugars 

3  126  352 

14 

3  013  477 

12,357,078 

Fruits 
Bananas  

721,320 

5,771 

2,885 

92,328 

429,360 

Currants            

2,332 

56 

43 

1,730 

7,685 

Dates  

2,450 

44 

63 

1,729 

7,831 

Figs        

4,612 

194 

9 

3,422 

14,997 

Raisins 

361 

g 

11 

247 

1,150 

Olives  

7,830 

62 

1,582 

665 

17,695 

Oranges 

47 

4 

15 

Sub-total  —  Fruits     

738,952 

6,135 

4,593 

100,125 

478,733 

Vegetable  Oils  and  Nuts 
Almonds        .    . 

10,528 

2  039 

5,343 

1,673 

64,891 

Filberts 

9  178 

802 

3  385 

669 

37,462 

Peanuts  

34,532 

8,823 

15,043 

6,496 

202,744 

Walnuts 

10  326 

1  164 

4  107 

823 

46,309 

Cocoanuti  shredded  

9,250 

574 

5,309 

2,923 

63,724 

Cream  and  Brazil  nuts  

13,455 
16  820 

1,158 

4,548 
16484 

457 

49,093 
153  352 

Edible  olive  oil  

8,666 

8,492 

79,012 

Cocoanut  oil 

15  200 

14  896 

138  594 

Cottonseed  oil  

6,050 

5,928 

55,157 

Cacao,  crude     

157  463 

22  783 

53  363 

44  514 

768,269 

Cocoa  and  chocolate,  manufac- 
tured   

117 

20 

46 

40 

670 

Sub-total  —  Oils  and  Nuts  

291,585 

37,363 

136,944 

57,595 

1,659,277 

Fish 
Cured  fish.  .  . 

78,140 

13,284 

4,220 

93,714 

Fresh  fish 

27  177 

4  674 

1  033 

29,777 

drab  nieat 

2  203 

348 

35 

14 

1,796 

Irobsters  

3,172 

317 

23 

11 

1,552 

Sub-total  —  Fish  

110,692 

18,623 

5,311 

25 

126,839 

Grand  Total  —  All  Primary  Food 
Imports 

5  349  100 

166976 

154  521 

3  791  210 

17  667  071 

NET  IMPORTS  AND  EXPORTS  OF  HUMAN  FOODS 

Table  53  is  summarized  by  years  in  Table  54. 


185 


TABLE  54. — SUMMARY  OF  IMPORTED  PRIMARY  FOOD  CONSUMED  IN  THE  UNITED 

STATES 
(Metric  Tons) 


Year 

Net  imports 
in  metric 
tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories  in 
millions 

1911-12 
1912-13 
1913-14 
1914-15 
1915-16 
1916-17 
1917-18 

4,434,301 
4,254,828 
4,734,580 
4,580,963 
4,808,763 
5,475,009 
5,349,100 

69,119 
58,895 
78,320 
56,984 
69,747 
136,865 
166,976 

85,405 
87,207 
109,697 
100,681 
113,580 
144,009 
154,521 

2,972,380 
3,142,046 
3,336,372 
3,446,653 
3,663,195 
3,968,499 
3,791,210 

13,266,202 
13,936,761 
15,022,582 
15,303,771 
16,363,152 
18,173,284 
17,667,171 

Total  7  years.        .... 

33  637  544 

636,906 

795  100 

24,320  355 

109  732  923 

Annual  average,  whole 
period  

4,805,363 

90,987 

113,586 

3,474,336 

15  676  132 

Annual  average,  3  pre- 
war years 

4  474,570 

68,778 

94  103 

3  150  266 

14  075  182 

Annual    average,  war 
period        

5,053,459 

107,643 

128,198 

3,717,389 

16  876  845 

Per  cent,  nutrients  to 
total    (and   calories 
per  lb.),   3   prewar 
years                 

1  5 

2  1 

70  4 

1426  8 

Per  cent,  nutrients  to 
total    (and   calories 
per  lb.),  war  period. 
Per  cent,  nutrients  to 
total    (and   calories 
per  lb.),  whole  period 

2.1 
1.9 

2.5 

2.4 

73.6 
72.3 

1514.9 
1479  7 

From  this  table  it  is  Qvident  that  in  general  the  amount  of  im- 
ported primary  foods  consumed  in  the  United  States  has  increased 
steadily  since  1911-12.  The  energy  content  has  gone  up  every  year 
except  the  last.  There  are  some  fluctuations  in  the  protein  and  fat 
curves  but  the  general  upward  trend  is  unmistakable  in  all.  In  all 
cases  the  annual  average  for  the  war  period  is  higher  than  in  the 
prewar  years. 

The  secondary  food  imports  consumed  in  this  country  are  ex- 
hibited in  Table  55. 


180 


THE  NATION'S  FOOD 


TABLE  55.- — SHOWING  NET  FOREIGN  IMPORTS  OF  SECONDARY  FOODS  CON- 
SUMED IN  THE  UNITED  STATES,  AFTER  DEDUCTING  RE-EXPORTS 


1911-12 

Commodity 

Net 
imports 
in  metric 
tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbo- 
hydrate 
in  metric 
tons 

Calories 
in 
millions 

Meats  and  Derivative 
Products 
Beef  and  veal               

907 

138 

140 

1,870 

Mutton  and  lamb  
Fresh  pork         

340 

227 

44 
30 

82 
55 

941 
635 

Bacon  and  hams 

Bologna  sausage  
Oleo  stearin  .  .        

440 
2,229 

80 

87 
2,229 

1,135 
20,733 

Sub-total—  Meats  

4,143 

292 

2,593 

25,314 

Poultry  and  Eggs 
Eggs,  whole  
Eggs,  dried,  frozen,  etc. 

662 
20 

86 
3 

62 
2 

927 
32 

Sub-total—  Poultry  

682 

89 

64 

959 

Dairy  Products 
Butter.. 

447 

5 

380 

3,553 

Cheese 

21  063 

5  435 

7  120 

506 

90,552 

Cream  

4  371 

107 

786 

191 

8,524 

Milk  

1  363 

52 

49 

63 

925 

Sub-total  —  Dairy  Products  .  .  . 

27,244 

5,599 

8,335 

760 

103,554 

Grand  Total 

32  069 

5  980 

10  992 

760 

129,827 

NET  IMPORTS  AND  EXPORTS  OF  HUMAN  FOODS 


187 


TABLE  55 — Continued 


Commodity 

Net 
imports 
in  metric 
tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbo- 
hydrate 
in  metric 
tons 

Calories 

i?H 
millions 

Meats  and  Derivative 
Products 
Beef  and  veal  

6,804 

1,034 

1,048 

14,025 

Mutton  and  lamb 

907 

118 

218 

2,510 

Fresh  pork 

454 

61 

110 

1  270 

Bacon  and  hams  

Bologna  sausage  
Oleo  stearin 

327 
4,315 

59 

64 
4,315 

844 
40,137 

Sub-total  —  Meats 

12,807 

1,272 

5,755 

58,786 

Poultry  and  Eggs 
Eggs,  whole.  .  . 

930 

122 

87 

1,303 

Eggs,  dried,  frozen,  etc  

104 

15 

11 

164 

Sub-total—  Poultry  

1,034 

137 

98 

1,467 

Dairy  Products 
Butter  

525 

5 

447 

4,178 

Cheese  

22356 

5,768 

7,556 

537 

96,107 

Cream     . 

4  865 

119 

875 

212 

9,488 

Milk  

2,937 

111 

105 

131 

1,973 

Sub-total  —  Dairy  Products  .  .  . 

30,683 

6,003 

8,983 

880 

111,746 

Grand  Total  

44,524 

7,412 

14,836 

880 

171,999 

188 


THE    NATION  S    FOOD 
TABLE  55 — Continued 


1913-14 

Commodity 

.  Net 
imports 
in  metric 
tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbo- 
hydrate 
in  metric 
tons 

Calories 
in 
millions 

Meats  and  Derivative 
Products 
Beef  and  veal  

81,656 

12,411 

12,576 

168,317 

Mutton  and  lamb  

5,766 

749 

1,383 

15,952 

Fresh,  pork        .             

2,098 

281 

508 

5,873 

Bacon  and  hams 

911 

104 

421 

4349 

Bologna  sausage  

326 

59 

64 

842 

Oleo  stearin          

2,379 

2,379 

22,128 

Sub-total  —  Meats  

93,136 

13,604 

17,331 

217,461 

Poultry  and  Eggs 
Eggs,  whole  

4,082 

533 

381 

5,717 

Eggs,  dried,  frozen,  etc.  .   . 

1,551 

230 

164 

2,463 

Sub-total  —  Poultry  

5,633 

763 

545 

8,180 

Dairy  Products 
Butter  

3,533 

35 

3,004 

28,083 

Cheese  

28,863 

7446 

9757 

692 

124  082 

Cream  

6,917 

169 

1,244 

302 

13,490 

Milk  

23,586 

891 

845 

1,062 

15,861 

Sub-total—  Dairy  Products.  .  . 

62,899 

8,541 

14,850 

2,056 

181,516 

Grand  Total  

161,668 

22908 

32,726 

2056 

407,157 

NET   IMPORTS    AND    EXPORTS    OF   HUMAN   FOODS 
TABLE  55 — Continued 


189 


1914-15 

Commodity 

Net 
imports 
in  metric 
tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbo- 
hydrate 
in  metric 
tons 

Calories 
.in 
millions 

Meats  and  Derivative 
Products 
Beef  and  veal  

83,297 

12,661 

12,827 

171,700 

Mutton  and  lamb  
Fresh  pork  
Bacon  and  hams  

7,044 
7,371 
3,421 

915 
988 
390 

1,690 
1,783 
1,580 



19,489 
20,638 
16,329 

Bologna  sausage 

94 

17 

19 

243 

Oleo  stearin 

1  100 

1  100 

10229 

Sub-total  —  Meats 

102,327 

14,971 

18,999 

238  628 

Poultry  and  Eggs 
Eggs,  whole  

2,040 

267 

190 

2,856 

Eggs,  dried,  frozen,  etc  

3,888 

575 

412 

6,172 

Sub-total  —  Poultry 

5,928 

842 

602 

9,028 

Dairy  Products 
Butter  

1,669 

16 

1,419 

13,265 

Cheese 

22609 

5833 

7642 

543 

97,195 

Cream  

8,104 

198 

1,457 

355 

15,805 

Milk  

51,721 

1,828 

1,730 

1,667 

30,391 

Sub-total  —  Dairy  Products  .  .  . 

84,103 

7,875 

12,248 

2,565 

156,656 

Grand  Total 

192  358 

23  688 

31,849 

2,565 

404,312 

190 


THE  NATION'S  FOOD 


TABLE  55 — Continued 


1915-16 


Commodity 

Net 
imports 
in  metric 
tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbo- 
hydrate 
in  metric 
tons 

Calories 
in 
millions 

Meats  and  Derivative 
Products 
Beef  and  veal                 .      .  . 

20,406 

3,101 

3,143 

42,062 

Mutton  and  lamb  

8,572 

1,115 

2,057 

23,716 

Fresh  pork  

895 

119 

217 

2,507 

Bacon  and  hams                  .  . 

303 

34 

140 

1,443 

Bologna  sausage  
Oleo  stearin  

19 
413 

4 

4 
413 

50 
3,842 

Sub-total  —  Meats 

30608 

4373 

5974 

73  620 

Poultry  and  Eggs 
Eggs,  whole  

498 

65 

46 

698 

Eggs,  dried,  frozen,  etc  

2,731 

405 

289 

4,336 

Sub-total  —  Poultry  

3,229 

470 

335 

5,034 

Dairy  Products 
Butter 

313 

4 

267 

2  493 

Cheese  

13527 

3  490 

4572 

324 

58,151 

Cream  .  . 

4  657 

113 

837 

203 

9082 

Milk  

28,944 

883 

833 

206 

12,193 

Sub-total  —  Dairy  Products  .  .  . 

47,441 

4,490 

6,509 

733 

81,919 

Grand  Total  

81  278 

9333 

12818 

733 

160,573 

NET   IMPORTS    AND    EXPORTS    OF    HUMAN    FOODS          191 

TABLE  55 — Continued 


Commodity 


Meats  and  Derivative 
Products 

Beef  and  veal 

Mutton  and  lamb 

Fresh  pork 

Bacon  and  hams 

Bologna  sausage 

Oleo  stearin 

Sub-total— Meats 

Poultry  and  Eggs 

Eggs,  whole 

Eggs,  dried,  frozen,  etc.. . 

Sub-total— Poultry 

Dairy  Products 

Butter 

Cheese 

Cream 

Milk 

Sub-total — Dairy  Products 
Grand  Total.. 


1916-17 

Net 
imports 
in  metric 
tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbo- 
hydrate 
in  metric 
tons 

Calories 
in 
millions 

4,734 

720 

729 

9,759 

2,035 

264 

488 

.  .  . 

5,630 

749 

101 

181 

2,097 

85 

10 

39 

406 

505 

505 

4,698 

8,108 

1,095 

1,942 

22,590 

754 

99 

71 

1,057 

4,680 

693 

496 

7,429 

5,434 

792 

567 

8,486 

236 

3 

201 

1,878 

6,492 

1,675 

2,194 

156 

27,908 

2,902 

71 

522 

127 

5,659 

34,250 

1,046 

987 

253 

14,486 

43,880 

2,795 

3,904 

536 

49,931 

57,422 

4,682 

6,413 

536 

81,007 

192 


THE  NATION'S  FOOD 

TABLE  55 — Continued 


1917-18 

Commodity 

Net 
.imports 
in  metric 
tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbo- 
hydrate 
in  metric 
tons 

Calories 
in 

millions 

Meats  and  Derivative 
Products 
Beef  and  veal  . 

9,383 

1,426 

1,445 

19,341 

Mutton  and  lamb  
Fresh  pork  .  .    .  . 

911 

838 

118 
112 

219 
203 



2,520 
2,347 

Bacon  and  hams. 

118 

14 

54 

563 

Bologna  sausage 

7 

1 

1 

17 

Oleo  stearin  

2,983 

2,983 

27,748 

Sub-total  —  Meats  

14,240 

1,671 

4,905 

52,536 

Poultry  and  Eggs 
Eggs,  whole  

1,093 

142 

102 

1,531 

Eggs,  dried,  frozen,  etc  

6,654 

984 

705 

10,561 

Sub-total  —  Poultry  

7,747 

1,126 

807 

12,092 

Dairy  Products 
Butter  

893 

9 

759 

7,095 

Cheese  

4,408 

1,137 

1,490 

106 

18,949 

Cream. 

323 

68 

499 

122 

5413 

Milk  

61,143 

2,303 

2,181 

2,707 

40,817 

Sub-total  —  Dairy  Products  .  .  . 

66,767 

3,517 

4,929 

2,935 

72,274 

Grand  Total  

88,754 

6314 

10641 

2,935 

136,902 

NET   IMPORTS   AND    EXPORTS    OF    HUMAN    FOODS          193 

Table  55  is  summarized  by  years  in  Table  56. 

TABLE  56. — SUMMARY  OF  IMPORTED  SECONDARY  FOOD   CONSUMED  IN   THE 

UNITED  STATES 
(Metric  Tons) 


Year 

Net  im- 
ports in 
metric 
tons 

Protein 
in 
metric 
tons 

Fat  in 
metric 
tons 

Carbo- 
hydrate 
in  metric 
tons 

Calories 
.m 
millions 

1911-12 
1912-13 
1913-14 
1914-15 
1915-16 
1916-17 
1917-18 

32,069 
44,524 
161,668 
192,358 
81,278 
57,422 
88,754 

5,980 
7,412 
22,908 
23,688 
9,333 
4,682 
6,314 

10,992 
14,836 
32,726 
31,849 
12,818 
6,413 
10,641 

760 
880 
2,056 
2,565 
733 
536 
2,935 

129,827 
171,999 
407,157 
404,312 
160,573 
81,007 
136,902 

Total,  7  vears 

658  073 

80317 

120  275 

10  465 

1  491  777 

Annual  average,  whole  period  . 
Annual    average,    3    prewar 
vears  

94,010 
79420 

11,474 
12  100 

17,182 
19  518 

1,495 
1  232 

213,111 
236  328 

Annual  average,  war  period  .  .  . 
Per  cent,   nutrients  to  total 
(and  calories  per  lb.),  3  pre- 
war vears  

104,953 

11,004 
15.2 

15,430 
24  6 

1,692 
1  6 

195,699 
1349.8 

Per  cent,   nutrients  to  total 
(and  calories  per  lb.),  war 
period  

10.5 

14.7 

1.6 

845.8 

Per  cent,   nutrients  to  total 
(and  calories  per  lb.),  whole 
period 

12  2 

18  3 

1  6 

1028  3 

The  same  regular  course  of  net  imports  consumed  here  is  not 
observed  in  the  case  of  secondary  foods  as  was  with  the  primary 
(cf.  Table  54).  The  high  points  for  net  secondary  food  imports 
were  in  1913-14  and  1914-15.  The  annual  average  net  import 
rate  was  lower  in  the  war  period  than  prewar  for  protein,  fat  and 
calories.  Further,  the  nutrient  concentration  of  the  net  secondary 
food  imports  fell  off  greatly,  on  the  average,  in  the  war  period.  This 
is  in  marked  contrast  to  the  net  primary  food  imports,  where  the 
concentration  of  nutrients  on  the  average  increased  in  the  war 
period. 

Tables  54  and  56  are  combined  in  Table  57,  which  shows  the  net 
imports  by  years  of  all  human  foods. 


13 


194 

TABLE  57. — SUMMARY 


THE    NATION  S    FOOD 

OF  IMPORTED  HUMAN  FOOD  CONSUMED  IN  THE  UNITED 

STATES 
(Metric  Tons) 


Net  im- 

Protein 

Fat  in 

Carbo- 

Years 

ports  in 
metric 

in  metric 
tons 

metric 
tons 

hydrate 
in  metric 

Calories  in 
millions 

tons 

tons 

1911-12 

4,466,370 

75,099 

96,397 

2,973,140 

13,396,029 

1912-13 

4,299,352 

66,307 

102,043 

3,142,926 

14,108,760 

1913-14 

4,896,248 

101,228 

142,423 

3,338,428 

15,429,739 

1914-15 

4,773,321 

80,672 

132,530 

3,449,218 

15,708,083 

1915-16 

4,890,041 

79,080 

126,398 

3,663,928 

16,523,725 

1916-17 

5,532,431 

141,547 

150,422 

3,969,035 

18,254,291 

1917-18 

5,437,854 

173,290 

165,162 

3,794,145 

17,804,073 

Total,  7  years  

34,295,617 

717,223 

915,375 

24,330,820 

111,224,700 

Annual  average,  whole 

period  .  .  . 

4,899,374 

102,460 

130  7fi» 

Q  47*  831 

1  ^t  88Q  943 

At-FV/j  1  VIO 

Oj^t  f  tJjOO  L 

-lWjOOty^^*xO 

Annual  average,  3  pre- 

war years  

4,553,990 

80,878 

113,621 

3,151,498 

14,311,509 

Annual  average,   war 

period  .... 

5,158,412 

118,647 

143,628 

3  71  Q  081 

17  072  ^43 

«-*j  1    A  i7j  wOi. 

-I-  9  j  \J  i  £)  «JT:O 

Per  cent,  nutrients  to 

total    (and   calories 

per  lb.),    3   prewar 

vcars  

1.8 

2.5 

69.2 

142^   ^ 

Per  cent,  nutrients  to 

.Irt^itJ  .  O 

total    (and   calories 

per  lb.),  war  period. 

2.3 

2.8 

72.1 

1520.2 

Per  cent,  nutrients  to 

total    (and    calories 

per  lb  .  )  ,  whole  period 

2.1 

2.7 

70.9 

1471.  1 

The  data  of  Table  57  are  shown  graphically  in  Fig.  25.  It  is 
clear  that  the  general  tendency  has  been  toward  the  consumption 
of  more  and  more  imported  foods  in  this  country  during  the  period 
under  investigation,  but  the  course  of  events  has  not  been  entiiely 
regular.  This  is  shown  in  Fig.  25. 

The  preponderant  effect  of  sugar  in  the  net  imports  of  food  is 
clear.  The  carbohydrate  line  is  the  dominant  one.  About  70 
per  cent,  of  the  weight  of  all  the  food  brought  into  the  United  States 
for  consumption  is  carbohydrate.  Protein  and  fat  form  a  very 
small  part  of  the  imported  food. 

The  way  is  now  cleared  for  the  final  net  export  and  import  table, 


NET  IMPORTS  AND  EXPORTS  OF  HUMAN  FOODS 


195 


which  is  the  last  step  necessary  for  the  calculation  of  consumption. 
Table  58  gives  the  net  balance  sheet  of  the  external  movement  of 
foodstuffs  to  and  from  this  country.  The  figures  in  this  table  are 
the  result  of  taking  for  each  commodity  the  difference  between  the 
total  gross  exports,  and  the  imports  for  consumption,  and  calling 
the  balance  minus  when  more  goes  out  of  the  country  than  comes  in, 
and  plus  when  the  case  is  the  other  way  about.  In  other  words, 


7 


FIG.  25. — Showing  the  course  of  net  foreign  imports  of  human  foods  (consumed 
in  the  United  States)  since  1911.  Solid  line  denotes  total  net  food  imports;  dash 
line,  protein  content;  dot  line,  fat  content;  dash-dot  line,  carbohydrate  content. 

Table  58  gives  the  balances  resulting  from  algebraically  adding  the 
total  gross  exports  ( — )  of  Tables  40  and  43  and  the  residual  imports 
for  consumption  (+)  of  Tables  53  and  55.  If  the  residual  imports 
are  larger  than  the  gross  exports  the  balance  will  be  plus,  and  will 
be  marked  -f  in  Table  58.  If,  on  the  other  hand,  the  gross  exports 
are  larger  than  the  residual  imports  the  item  will  be  marked  minus. 
To  get  consumption  it  is  necessary  then  only  to  add  or  subtract, 
according  to  the  sign  of  the  item,  the  figures  of  Table  58  to  the  cor- 
responding production  figures. 


196 


THE  NATION'S  FOOD 


TABLE  58. — FINAL  NET  BALANCE  OF  EXPORTS  (— )  AND  IMPORTS  (+)  OF 
HUMAN  FOODSTUFFS  FROM  1911  TO  1918 


1911-12 

Commodity 

Net  ex- 
ports in 
metric  tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories 
millions 

Grains  and  Their  Products 
Wheat  and  products 

—  1  719,183 

—  171  976 

—   15  828 

—  1  136  111 

—  5  511  287 

—      42,846 

—     3  213 

—     1  799 

—      28  231 

—    145  677 

383 

—          27 

4 

—            301 

—        1  376 

—      24,633 

—     1,970 

—           48 

—       19  457 

—      88  577 

Other  cereals            

—        4,438 

-        718 

—        319 

—        2  991 

—       18  199 

Sub-total—  Grains  

—  1,791,483 

—  177,904 

—   17,998 

—  1  187  091 

—5,765  116 

Vegetables 

+      29  311 

+     6,972 

+        350 

+      17  983 

+    105  665 

Potatoes 

+    289  301 

+     5  209 

+        290 

+      42  526 

+    198  428 

Other  vegetables 

+      23  970 

+        328 

+          71 

+        2  084 

+      10  528 

Sub-total  —  Vegetables  

+    342  582 

+  12  5C9 

+        711 

+      62  593 

+    314  621 

Sugars  

+2,357,695 





+2,371,208 

+9,723,297 

Fruits 

—    120  845 

—         678 

—        824 

—      26  536 

—     119,252 

—      37  852 

-         151 

-          38 

—        2,915 

-       12,767 

Bananas 

+    946  985 

+      7  575 

+     3  788 

+    121  214 

+    563  684 

Othei  fruits 

—       11  323 

—          192 

+     3  882 

—        7  357 

+         5  286 

Sub-total  —  Fruits 

-j-    776  Q65 

+      6  554 

+     6  808 

+      84  406 

+    436  951 

Vegetable  Oils  and  Nuts 
Nuts  

+      45  080 

+     5,304 

+   17,275 

+        4  396 

+    200,455 

Vegstable  oils  

—    158  111 

—  154,957 

—  1,441,705 

Chocolate  and  cocoa  

+      57  438 

+    8,312 

+   19,470 

+      16,242 

+     280,323 

Sub-total  —  OUs  and  Nuts  

—      55,593 

+   13,616 

-118,212 

+       20,638 

-     960,927 

Fish  

+      39  313 

+     6  096 

+     1,313 

+             20 

+       37,759 

Sub-total  —  All  Primary  

+  1  669  479 

—  139  129 

—  127,378 

+  1  351  774 

+  3,786,585 

Meats  and  Meat  Products 

—      86,378 

-     4,272 

-   66,322 

-     634,755 

Pork  and  products  

—    528,339 

-   24,071 

—  414,966 

-3,960,794 

Mutton  and  products  

19,186 

-         168 

-   18,204 

-     170,056 

Other  meat  products 

—        2  024 

—         650 

—          85 

—              19 

—        3,528 

Sub-total  —  Meats  

—    635  927 

—   29,161 

—  499,577 

—              19 

-4,769,133 

Poultry  and  eggs 

—        9  927 

—      1  298 

—        926 

—       13,901 

Oleomargarine  

—         1  660 

—           20 

—      1,378 

—       12,907 

+        8  870 

+     3,616 

+     3,352 

—         3,127 

+      33,102 

Sub-total—  All  Secondary  

-     638,644 

-   26,863 

-498,529 

3,146 

-4,762,839 

Grand  Total  

+  1,030  835 

—  165,992 

—  625,907 

+  1,348,628 

—    976.254 

NET   IMPORTS    AND    EXPORTS    OF   HUMAN    FOODS          197 
TABLE  58 — Continued 


1912-13 

Commodity 

Net  ex- 
ports in 
metric  tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories 
in 
millions 

Grains  and  Their  Products 
Whtat  and  products 

—  3  484  431 

—  319  388 

—   28  695 

—  2  107  158 

10  217  174 

Corn  products         

42,715 

—      3  203 

—      1  794 

—       28  144 

—       145  230 

Rye  products  
Rice  and  products  
Other  cereals 

471 
15,079 
-       22  097 

32 
-      1,206 
—      3  579 

5 
29 
—      1  591 

370 
11,907 
—       14  894 

1,692 
-         54,220 
90  610 

Sub-total  —  Grains  

-3,564,793 

-327,408 

-    32,114 

-2,162,473 

-10,508,926 

Vegetables 
Legumes  

+      30,843 

+     7,394 

+         359 

+       18  920 

+       111  334 

Potatoes  

—       57,559 

1,035 

58 

—         8  462 

39  476 

Other  vegetables 

+         2  131 

+          24 

+             5 

+            161 

+              814 

Sub-total  —  Vegetables 

-       24  585 

+     6  383 

+         306 

f  +       10  619 

+         72  672 

Sugars  

+  2,675,975 

+             1 

+  2,669,672 

+  10,947,178 

Fruits 

—     161  142 

—         729 

—         842 

—       27  851 

125  136 

Oranges 

—       33  498 

-         133 

33 

—         2  580 

—         11  299 

Bananas 

+    902  417 

+     7  219 

+     3  6C9 

+     115  509 

+      537  156 

Other  fruits                    .    ... 

—       48  087 

—      1,155 

+     2  913 

-       28  121 

—         92  825 

Sub-total  —  Fruits  

+    659,690 

+     5,202 

+     5  647 

+      56,957 

+      307  896 

Vegetable  Oils  and  Nuts 

Nuts 

+       36  885 

+     4  834 

+    15,130 

+        4  328 

+       178  248 

Vegetable  oils                       .  . 

-     Ill  572 

—  109,339 

—    1  C17  374 

Chocolate  and  cocoa  

+       54,972 

+     7,978 

+    18,676 

+       15,593 

+      268,987 

Sub-total—  Oils  and  Nuts  

19,715 

+   12,812 

-   75,533 

+       19,921 

-       570,139 

Fish 

+      28  537 

+     4  164 

+         614 

+              20 

+        23  385 

Sub-total  —  All  Primary  

-    244,891 

-298,846 

-101,080 

+    594,716 

+      272,  C66 

Meat  and  Meal  Products 
Beef  and  products  
Pork  and  products 

-       53,991 
-    490,398 

-      1,707 
—   20,689 

-   46,959 
—  393,535 



-       443,974 
—   3,747,396 

Mutton  and  products       

—       15,356 

192 

—    14,229 

—       133,173 

Other  meat  products    

995 

-         806 

+     1,449 

22 

+         10,104 

Sub-total  —  Meats  

-     560,740 

-   23,394 

-453,274 

22 

-  4,314,439 

Poultry  and  eggs 

—       13,021 

—      1,699 

1,214 

-         18,220 

Oltomargarine                      .    .  . 

1,369 

16 

1,137 

-         10,637 

Dairy  products  

+      17,311 

+     4.70C 

+     5.81C 

-         2,334 

+         63,678 

Sub-total  —  All  Secondary  

-     557,819 

-   20,409 

-449,815 

2,356 

-   4,279,618 

Grand  Total  

-    802,710 

-319,255 

-550,895 

+    592.360 

-  4,007,552 

198 


THE  NATION'S  FOOD 


TABLE  58 — Continued 


1913-14 


Commodity 

Net  ex- 
ports in 
metric  tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories 
in 

millions 

Grain*  and  Their  Products 
Wheat  and  products  
Corn  products  

-3,522,457 
-      33,107 

-323,384 
-     2,483 

-   29,039 
-     1,390 

-2,134,015 
—       21,814 

-10,346,857 
—       112,560 

—           737 

—          50 

—             6 

—            580 

—           2  649 

+      10  173 

+         815 

+          20 

+        8  041 

+         36  582 

Other  cereals 

-        7,351 

—      1,191 

—        530 

—        4  955 

—        30  143 

Sub-total  —  Grains  

-3,553,479 

-326,293 

-   30,945 

-2,153,323 

-10,455,627 

Vegetables 
Legumes      • 

+      47,435 

+  10,968 

+        610 

+      29,152 

+      170,263 

Potatoes 

+      29  024 

+        523 

+          28 

+        4  267 

+        19  907 

Other  vegetables 

+      14  890 

+        201 

+          44 

+         1  284 

+          6  500 

Sub-total—  Vegetable**  .       ."... 

+      91,349 

+  11  692 

+        682 

+      34  703 

+      196  670 

Sugars          .                

+  2  820,735 

+            1 

+  2794  689 

+  11  459,830 

Fruits 
Apples 

—     114  950 

—        634 

—      20  849 

—        93  681 

Oranges 

—      49  091 

—         196 

—          49 

—        3  780 

—         16  558 

Bananas 

+  1  027  878 

+     8  222 

+     4  111 

+    131  567 

+      611,836 

Other  fruits 

—      14,493 

—         196 

+     4  201 

—         4  255 

+        21,165 

Sub-total  —  Fruits            

+    849,344 

+     7,287 

+     7  629 

+     102  683 

+      522,762 

Vegetable  Oils  and  Nuts 
Nuts  

+      60,535 

+     8,341 

+  23,182 

+        7,278 

+      279,615 

Vegetable  oils  

-      49,523 

—   48,534 

-      451,611 

Chocolate  and  cocoa  

+      70,416 

+  10,200 

+  23,885 

+      19,931 

+      343,932 

Sub-total—  Oils  and  Nuts  

+      81,428 

+   18,541 

-      1,467 

+      27,209 

+      171,936 

Fish  

+      36,834 

+     5  256 

+        700 

+             18 

+        28,848 

Sub-total—  All  Primary  

+    326,211 

-283,516 

-   23,401 

+    805,979 

+   1,924,419 

Meats  and  Meat  Products 
Beef  and  products 

+      22  435 

+   10  342 

—  36  427 

—       296,158 

Pork  and  products 

—    456  723 

—  20  245 

—361  818 

—    3,450,468 

Mutton  and  products 

—        3  532 

+        472 

—     6  300 

-         56,658 

Other  meat  products  

—         1  443 

—        563 

+        309 

14 

+             512 

Sub-total—  Meats  

—    439,263 

—     9,994 

—  404  236 

14 

-   3,802,772 

Poultry  and  eggs 

—         5  504 

—         692 

—         494 

-           7,418 

Oleomargarine  

—         1,159 

14 

—         961 

-           9,003 

Dairy  products 

+      49  828 

+     7  298 

+11  746 

—          1  114 

+       134,507 

Sub-total—  All  Secondary  

-    396,098 

-     3,402 

-393,945 

-         1,128 

-   3,684,686 

Grand  Total  

—       69  887 

—  286  918 

417  346 

+    804  851 

—    1,760,267 

NET   IMPORTS    AND    EXPORTS    OF   HUMAN    FOODS  199 

TABLE  58 — Continued 


1914-15 

Commodity 

Net  ex- 
ports in 
metric  tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories 
in 
million? 

Grains  and  Their  Products 
Wheat  and  products  
Corn  products  
Rye  products  

-8,518,765 
-       48,796 
-         7,140 

-750,253 
-      3,659 
-         485 

-   66,490 
-     2,049 
64 

-4,944,118 
-       32,152 
—         5,619 

-23,968,848 
-       165,911 
—         25,659 

Rice  and  products 

—       24,767 

—      1  982 

—           49 

—       19  561 

—         89  057 

Other  cereals  

31,119 

-      5,040 

-     2,241 

-       20,974 

-       127,606 

Sub-total  —  Grains  

-8,630,587 

-761,419 

-   70,893 

-5,022,424 

-24,377,081 

Vegetables 
Legumes 

—         8  548 

—      1  512 

—          149 

—         5  586 

j 
30  442 

Potatoes 

—       88,995 

—      1  603 

—           89 

—       13  082 

61  039 

Other  vegetables 

—         1,186 

—           21 

3 

137 

687 

Sub-total—  Vegetables  

-       98,729 

-      3,136 

241 

-       18,805 

92,168 

Sugars 

+  2  854  477 

-(-             i 

+  2  809  840 

+  11  521  956 

Fruits 
Apples  

—     174,558 

—        775 

—        890 

—       29  555 

—       132  789 

Oranges  

-       55,814 

—         223 

—           56 

—         4  299 

—         18  825 

Bananas  
Other  fruits  

+    861,752 
-       18,262 

'+     6,914 
-         488 

+     3,447 
+      2  631 

+     110,304 
—         7  412 

+       512,951 
—           7  677 

Sub-total  —  Fruits 

+    613,118 

+     5  428 

+      5  132 

+       69  038 

+       353  660 

Vegetable  Oils  and  Nuts 
Nuts  

+      45,851 

+     5,833 

+    17  639 

-f        4  927 

+       208  103 

Vegetable  oils  

-     104,734 

—  102,641 

—       955  024 

Chocolate  and  cocoa  

+       64,027 

+     9,195 

+   21,574 

+       17,954 

+       310  281 

Sub-total  —  Oils  and  Nuts  

+         5,144 

+   15,028 

-    63,428 

+      22,881 

-       436,640 

Fish  

+      40,744 

+     5,944 

+         869 

+              19 

+         33,428 

Sub-total  —  AH  Primary 

—  5  215,833 

—  738  154 

—  128  561 

2  139  451 

12  996  845 

Meat  and  Meat  Products 
Beef  and  products  

-       79,217 

-      9,676 

-   47,714 

484,191 

Pork  and  products  

-     537,174 

-    28,263 

—  407,118 

—    3,905,371 

Mutton  and  products 

—         3,896 

+        686 

—      7  913 

—         70  790 

Other  meat  products 

7,410 

—         707 

—      5  127 

—              17 

—         50  668 

Sub-total  —  Meats  

-     627,697 

-   37,960 

-467,872 

17 

-   4,511,020 

Poultry  and  eggs  

8,370 

-      1,026 

-         733 

10,998 

Oleomargarine  

2,382 

-           29 

-      1  ,978 

-         18,513 

Dairy  products  

+      34,264 

-         523 

-      2,296 

-         4,374 

-         41,555 

Sub-total  —  All  Secondary  

-     604,185 

-    39,538 

-  472,879 

4,391 

-   4,582,086 

Grand  Total  

-5,820,018 

-  777,692 

-601,440 

-2,143,842 

-  17,578,931 

200 


THE    NATION  S    FOOD 


TABLE  58 — Continued 


1915-16 


Commodity 

Net  ex- 
ports in 
metric  tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories 
in 
millions 

Grains  and  Their  Products 
Wheat  and  products  

-5,978,619 
45,405 

-538,176 
-      3,404 

-   47,885 
-      1,906 

-3,546,069 
-       29,917 

-17,193,294 

-       154,378 

Rye  products  
Rice  and  products. 

10,635 
-       58,388 
24,947 

-         723 
4,671 
4,041 

96 
116 
1,796 

8,370 
46,121 
16,814 

38,210 
209,947 
-       102,298 

Sub-total  —  Grains  

-6,117,994 

-551,015 

-    51,799 

-3,647,291 

-  17,698,133 

Vegetables 
Legumes  
Potatoes 

27,827 
-     117  526 

-      5,593 
2  117 

438 

118 

-       17,581 
17,277 

99,059 
-         80,611 

Other  vegetables 

+         2  231 

+           27 

+             5 

+            168 

+              856 

Sub-total  —  Vegetables  

143,122 

-      7,683 

551 

34,690 

-       178,814 

-f-2  513  937 

+             i 

+  2461,110 

+  10,104,269 

Fruits 
A  Doles 

-     104  987" 

—         411 

—         454 

15,415 

69,248 

-       50023 

199 

51 

-         3,852 

-          16,872 

+    771  223 

+      6  169 

+     3,085 

+      98,717 

+       459,065 

Other  fruits 

40  110 

1,269 

+     3,674 

-       30,344 

95,486 

Sub-total  —  Fruits  

+    576,103 

+     4,290 

+     6,254 

+       49,106 

+       277,459 

Vegetable  Oils  and  Nuts 
Nuts  

+       46,658 

+      6,344 

+    19,061 

+         5,619 

+       226,3  1"> 

Vegetable  oils 

-       74  894 

-   73,397 

-       682,947 

Chocolate  and  cocoa  

+       82,782 

+   11,880 

+  27,881 

+       23,200 

+       400,975 

Sub-total  —  Oils  and  Nuts  

+       54,546 

+   18,224 

-   26,455 

+       28,819 

55,657 

Fish  

+         4,955 

884 

-      1,818 

+               20 

19,345 

Sub-total  —  All  Primary 

—  3  111  575 

—  537  067 

—   74,369 

—  1,139,926 

-    7,570,221 

Meats  and  Meat  Products 

—     171  936 

—    20916 

—    70838 

-       745,739 

Pork  and  products  
Mutton  and  products  
Other  meat  products 

-     699,864 
1,336 
-       12  956 

-   48,751 
+         788 
—      1  499 

-471,969 
-      5,936 
7,751 

32 

-    4,593.797 
51,993 

-         78,388 

Sub-total  —  Meats  

-     886,092 

-   70,378 

-  556,494 

32 

-    5,469,917 

Poultry  and  eggs  

14,986 

1,910 

1,365 

20,480 

2  461 

30 

—      2  043 

—          19,127 

Dairy  products 

—       55  136 

—      7  825 

—    12  935 

-       24  207 

251,878 

Sub-total  —  All  Secondary  

-     958,675 

-   80,143 

-572,837 

24,239 

-   5,761,402 

Grand  Total  

-4,070,250 

-617,210 

-647,206 

-1,164,165 

-13.331,623 

NET    IMPORTS    AND    EXPORTS    OF    HUMAN    FOODS          201 
TABLE  58 — Continued 


1916-17 

Commodity 

Net  ex- 
ports in 
metric  tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories 
in 
millions 

Grains  and  Their  Products 
Wheat  and  products  
Corn  products  

-4,554,443 
52,146 

-411,010 
3,910 

-    36,745 
—      2,190 

-2707,844 
34  359 

-13,131,004 
—       177  300 

-         6  571 

—         447 

—           59 

—         5  172 

23  614 

Rice  and  products  
Other  cereals  

-       98,213 
-       50,975 

7,857 
-      8,172 

196 
-      3,632 

-       77,584 
-       34,000 

-       353,144 
-       206,853 

—  4  762  348 

—  431  396 

—   42  822 

2  858  959 

13  891  915 

Vegetables 

Legumes  

•f       42,656 

+    10,181 

+         547 

-I-       25,736 

+       152  469 

Potatoes                             

3  380 

—           60 

4 

495 

2  318 

Other  vegetables  

+       29,368 

+         401 

+           86 

+         2,550 

+         12,901 

Sub-total  —  Vegetables 

+       68  644 

I  +    10  522 

+         629 

+       27  791 

+       163  052 

+  2  689  922 

-4-              1 

+  2  618  740 

+  10  738  332 

Fruits 
Apples  
Oranges  
Bananas  
Other  fruits  

-     120,375 
-       58,595 
+     722,327 
-       36,544 

423 
235 

+     5,778 
697 

452 
-           59 

+     2,889 
+      3,695 

-       15,646 
4,511 
+      92,457 
-       21,669 

70,282 
19,764 
+       429,960 
56,960  ' 

Sub-total—  Fruits  

+     506,813 

+     4,423 

+     6,073 

+      50,631 

+       282,954 

Vegetable  Oils  and  Nuts 
Nuts  
Vegetable  oils  
Chocolate  and  cocoa  

+       50,144 
19,884 
+     129,098 

+     6,825 
+    18,554 

+   21,034 
-    19,486 
+  43,530 

+         6,186 
+       36,235 

+       248,917 
181,359 
+       626,117 

Sub-total  —  Oils  and  Nuts  

+     159,358 

+   25,379 

+  45,078 

+       42,421 

+       693,675 

Fish                      

+       27,258 

+      3,423 

-         281 

+               23 

+         12  674 

Sub-total  —  All  Primary  

-1,310,353 

-387,648 

+     8,677 

-     119,353 

-    2,001,228 

Meats  and  Meat  Products 
Beef  and  products  

-     172,691 

-   23,965 

-    59,773 

—       655  468 

Pork  and  products  

-     717,351 

-   49,883 

-486,293 

—    4,731,865 

Mutton  and  products  
Other  meat  products  

6,314 
-       13,142 

+           75 
-      1,591 

-      6,758 
-      7,717 

36 

62,566 
78,808 

Sub-total  —  Meats  

-     909,498 

-    75,364 

-560,541 

36 

-    5,528,707 

Poultry  and  eggs  

11,783 

1,458 

-      1,040 

15,629 

Oleomargarine  

-         2,563 

31 

2,127 

-          19,920 

Dairy  products  

-     120,284 

-    16306 

-   28,130 

-       39,500 

490,828 

Sub-total  —  All  Secondary  

-1,044,128 

-   93,159 

-591,838 

-       39,536 

-    6,055,084 

Grand  Total  

-2,354,481 

-480,807 

-583,161 

-     158,889 

-    8,056,312 

202 


THE  NATION'S  FOOD 


TABLE  58 — Continued 


Commodity 

Net  ex- 
ports in 
metric  tons 

Protein 
in  metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories 
in 
millions 

Grains  and  Their  Products 
Wheat  and  products  

-2,254,702 
—     183,096 

-251,361 
-    13,733 

-   22,710 
-      7,691 

-1,656,035 
-     120,659 

-   8,032,723 
-       622,626 

-       75,040 

-      5,103 

-        675 

-       59,056 

-       269,657 

-         4,398 

-         353 

9 

-         3,468 

-         15,811 

Other  cereals                 

-     159,196 

-   25,790 

-    11,461 

-     107,298 

-       652,788 

Sub-total—  Grains  

-2,676,432 

-296,340 

-   42,546 

-1,946,516 

-   9,593,605 

Vegetables 

+       59,474 

+   14,115 

+         697 

+      36,445 

+       213,889 

Potatoes                            ...    • 

—       79,544 

-      1,433 

-           80 

-       11,693 

-         54,558 

Other  vegetables      

+       14,335 

+         192 

+           41 

+         1,228 

+           6,212 

Sub-total  —  Vegetables  

-        5,735 

+   12,874 

+        658 

+      25,980 

+       165,543 

+  2728426 

15 

+  2,636,091 

+  10809,417 

Fruits 

—       44  235 

—         149 

-         156 

-        5,430 

-         24,395 

—       39,233 

-         157 

-           39 

-         3,021 

-         13,234 

+    721,320 

+     5,771 

+     2,885 

+      92,328 

+      429,360 

Other  fruits           

-       43,497 

-        769 

+        842 

-       23,712 

-         92,265 

Sub-total  —  Fruits  

+    594,355 

+     4,696 

+     3,532 

+      60,165 

+       299,466 

Vegetable  Oils  and  Nuts 
Nuts 

+      81  604 

+   13461 

+  35,854 

+       12,225 

+      438,872 

Vegetable  oils 

+            392 

+        384 

+           3,544 

Chocolate  and  cocoa  

+    141,766 

+  20,083 

+  47,273 

+      39,177 

+       678,641 

Sub-total  —  Oils  and  Nuts  

+    223,762 

+  33,544 

+  83,511 

+       51,402 

+   1,121,057 

Fish 

+      30919 

+     4  169 

+            3 

+              25 

+         18,368 

Sub-total  —  All  Primary  

+    895,295 

-241,072 

+  45,158 

+    827,147 

+  2,820,246 

Meats  and  Meat  Products 

—     297  528 

—  47  305 

—   74  786 

276 

—       892  850 

Pork  and  products 

—    805  095 

—   64  353 

—  507  806 

—   4  992,237 

Mutton  and  products 

—        2  316 

—            6 

—      2  284 

—         21,277 

Other  meat  products 

—        9  07$ 

—      1  523 

—      3  915 

—              34 

—         42  790 

Sub-total  —  Meals  

-1,114,017 

-113,187 

-588,791 

310 

-    5,949,154 

Poultry  and  eggs 

—         5  504 

—         605 

—         430 

—           6  468 

Oleomargarine  

—         2  905 

—           35 

—      2  411 

-         22,577 

Dairy  products 

—     206  102 

—   24  310 

—   31  063 

—      76  837 

—       704  355 

Sub-total—  All  Seco  idary  

-1,328,528 

-138,137 

-622,695 

77,147 

-   6,682,554 

Grand  Totr  I 

-     433  233 

—  379  209 

—  577  537 

+    750  000 

—   3  862  308 

NET   IMPORTS    AND    EXPORTS    OF    HUMAN    FOODS 


203 


Table  58  includes  both  primary  and  secondary  foods.  Certain 
special  items,  such  as  flour,  bread  and  biscuit,  macaroni,  etc.,  which 
have  up  to  this  point  been  handled  separately  in  the  import  and 
export  statistics,  are  here  combined,  in  the  interest  of  simplicity, 
and  referred  to  the  basic  raw  material,  in  this  case  wheat.  This 
combination  simplifies  the  table  and  at  the  same  time  leads  up  to  a 
more  accurate  determination  of  consumption  than  would  be  possible 
if  the  attempt  were  made  to  handle  the  special  items  separately. 

This  table  furnishes  a  great  deal  of  information  not  hitherto 
available  in  readily  comprehensible  form.  We  commonly  think 
of  this  country  as  a  food  exporting  nation,  but  the  matter  when 
analyzed  is  not  to  be  covered  by  any  such  simple  offhand  statement. 
There  are  very  complex  interrelationships  of  human  food  materials 
in  their  export  and  import  movements. 

In  order  to  gain  a  comprehensive  idea  of  the  matter  it  will  be 
well  to  start  with  a  yearly  summary  of  Table  58.  This  is  given  in 
Table  59. 


TABLE  59. — SUMMARY  OF  NET  IMPORTS  AND  EXPORTS  OF  HUMAN  FOOD 

(Metric  Tons) 


Years 

Net  exports 
(commodity) 

'  Protein 

Fat 

Carbohy- 
drate 

Calories 
(millions) 

1911-12 

+   1,030,835 

-     165,992 

-    625,907 

+  1,348,628 

976,254 

1912-13 

-      802,710 

-    319,255 

-    550,895 

+    592,360 

-   4,007,552 

1913-14 

69,887 

-     286,918 

-     417,346 

+    804,851 

-   1,760,267 

1914-15 

-   5,820,018 

-     777.692 

-     601,440 

-2,143,842 

-17,578,931 

1915-16 

-   4,070.250 

-     617,210 

-     647.206 

-1,164,165 

-13,331,623 

1916-17 

-   2,354.481 

-     480,807 

-    583,161 

-     158,889 

-   8,056,312 

1917-18 

433,233 

-     379,209 

-     577,537 

+    750,000 

-    3,862,308 

Totals,  whole  period 

-12,519,744 

-3,027,083 

-4,003,492 

+      28,943 

-49,573,247 

Annual  average, 

whole  period  

-    1,788,535 

-     432,440 

-     571,927 

+        4,135 

-   7,081,892 

Annual  average,  3 

prewar  years  

+         52,746 

-     257,388 

-     531,383 

+    915,280 

-    2,248,024 

Annual  average  war 

period  

-    3,169,495 

-     563,729 

-     602,336 

-     679,224 

-  10,707,293 

The  data  of  Table  59  are  shown  graphically  in  Figs.  2d  and  27. 
Figure  26  gives  the  net  exports  of  human  food  commodities  as 
such  while  Fig.  27  gives  the  nutrients. 


204 


THE  NATION'S  FOOD 


FIG.  26. — Showing  the  net  exports  and  imports  of  all  human  food  commodities 

from  1911  to  1918. 


1911-lt        Oa-13        l*3-t4       /9M-/S       f»Si6        1916-17       1911-a 


Fio.  27. — Showing  the  protein  (dash  line),  fat  (dot  line),  and  carbohydrate 
(dash-dot  line)  content  of  the  net  exports  and  imports  of  human  foods  in  the  United 
States,  1911  to  1918. 


NET   IMPORTS    AND    EXPORTS    OF    HUMAN    FOODS          205 

Taking  all  human  foods  together  in  this  way,  it  appears  that 
in  1911-12  we  imported  a  greater  total  tonnage  of  food  commodities 
than  we  exported.  Each  year  since  the  export  tonnage  has  been 
greater  than  the  import,  but  in  1913-14  the  departure  from  the  line 
of  balance  was  only  very  slight.  In  the  first  year  of  the  war, 
1914-15,  the  net  export  of  human  foods  was  over  5,000,000  metric 
tons — a  stupendous  amount.  After  that  year  the  net  export  fell 
off  rapidly  year  by  year  until  in  1917-18  the  net  export  line  was 
nearly  back  to  the  zero  balance  line,  and  almost  in  the  position 
that  it  was  in  the  prewar  period. 

During  the  whole  period  this  nation  has  had  a  net  export  balance 
of  protein  and  fat  in  human  foods.  And,  as  Fig.  27  shows,  the 
war  has  not  greatly  changed  the  horizontal  course  of  the  lines  for 
these  two  nutrients.  The  case  is  very  different  with  carbohydrate. 
The  United  States  had  a  net  import  of  carbohydrate  before  the  war. 
Its  enormous  import  of  sugar  was  sufficient  more  than  to  offset 
all  the  carbohydrate  in  exported  foods.  With  the  outbreak  of  the 
war,  however,  and  the  enormous  exports  of  breadstuffs  and  in- 
creased exports  of  sugar  the  carbohydrate  balance  swung  very  far 
down  on  the  export  side  in  1914-15.  Since  then  it  has  been  swing- 
ing back  again,  until  in  1917-18  the  United  States  was  once  more  in 
the  prewar  condition  of  having  a  net  import  of  carbohydrate. 

The  story  of  the  separate  commodity  groups  is  an  interesting 
one.  In  the  case  of  the  grains  used  as  human  food  and  their  de- 
rivative products  we  have  had  a  net  export  balance  throughout  the 
period  investigated.  The  only  point  of  note  is  its  amount,  which 
increased  enormously  in  the  early  years  of  the  war. 

The  vegetables  in  general  showed  a  net  import  balance  in  the 
prewar  years.  The  scale  turned  the  other  way  to  a  small  export 
balance  during  the  first  two  years  of  the  war,  and  then  in  1916-17 
swung  back  the  other  way  to  a  net  import  balance  which  increased 
(so  far  as  nutrients  are  concerned)  in  1917-18. 

The  sugars  are  always  a  net  import  balance  commodity  group. 
The  amount  runs  nearly  level,  speaking  in  a  broad  way,  year  after 
year. 

Fruits  show  a  net  import  balance  every  year.  The  net  import 
of  bananas  far  overtops  the  net  exports  of  most  of  the  other  fruit 
items. 

Oils  and  nuts  form  a  heterogeneous  group.  Nuts  exhibit,  of 
course,  a  net  import  balance  throughout.  Vegetable  oils  show 


206 


THE    NATION  S    FOOD 


a  diminishing  net  export  balance  to  1917-18  when  it  turns  to  an 
import  balance.  It  must  be  remembered  always  that  we  are  now 
speaking  only  of  commodities  used  as  human  food.  The  course 
of  the  vegetable  oils  is  so  interesting  that  it  seems  worth  while 
to  show  it  graphically,  as  is  done  in  Fig.  28. 


A 


/9/H2          W2-/3        /9/J- 


FIG.  28.  —  Net  exports  and  imports  of  vegetable  oils  used  as  human  food  since 

1911-12. 


Chocolate  and  cocoa,  of  course,  exhibit  always  an  import 
balance. 

Fish  show  a  small  net  import  balance  throughout. 

Turning  to  the  secondary  foods  a  more  consistent  condition  of 
net  exportation  is  encountered.  In  the  meat  products  the  balance 
is  always  in  this  export  direction,  increasing  steadily  in  amount 
during  the  war  period.  The  same  is  true  of  poultry  and  eggs  and 
oleomargarine. 

The  dairy  products  have  exhibited  an  extreme  change  in  their  im- 
port-export movement  in  the  period  here  covered.  Before  the  war 
we  showed  a  small  but  growing  import  balance  of  these  products. 
With  the  onset  of  the  war  the  balance  went  the  other  way  and  we 
have  a  steadily  increasing  net  export.  The  facts  are  shown  graphic- 


NET   IMPORTS    AND    EXPORTS    OF   HUMAN    FOODS 


207 


ally  in  Fig.  29.     The   calory  content  is  the  figure  plotted  in  this 
case. 

What  this  diagram  means  is  that  before  the  war  we  added  to 
our  national  nutritional  resources  by  importing  increasing  amounts 
of  dairy  products.  Since  the  war  we  have  subtracted  from  our 


\ 


EXPt  KTS  •  M  'PORTS 


1913-14       M4-/S 


/9/6-H       1917-18 


FIG.  29. — Net  exports  and  imports  of  dairy  products  since  1911-12,  expressed  in 

items  of  calories. 


human  food  resources  in  this  country  by  sending  out  ever  increasing 
amounts  of  milk  and  its  products. 

It  is  of  interest  to  compare  the  totals  of  Table  59  with  those 
of  Table  14  (Chapter  V)  which  gives  the  total  production  of  human 
food  in  the  United  States.  Taking  the  whole  seven  years  in- 
vestigated as  a  unit  it  is  seen  that  the  net  amount  of  human  food 
(as  commodity)  subtracted  as  net  exports  from  our  national  food 
resources  was,  in  round  figures,  12.5  million  metric  tons.  In 


208  THE  NATION'S  FOOD 

the  same  period  we  produced  630.4  million  metric  tons  of  human 
food.  In  other  words,  our  net  loss  or  outgo  of  human  foods  as 
exports  was  rather  less  than  2  per  cent,  of  our  total  production  of  the 
same  foods. 

Owing  to  the  relatively  high  nutrient  concentration  of  exported 
foods,  a  slightly  different  result  is  obtained  with  the  various  nutri- 
ents. Taking  protein  first  it  is  seen  that  the  total  production  of 
protein  in  human  foods  was,  in  the  whole  seven  years,  28.6  million 
metric  tons.  The  net  subtraction  of  this  fundamental  nutrient, 
in  the  form  of  human  food,  amounted  in  the  same  period  to  3.0 
million  metric  tons.  The  net  loss  by  export  thus  was  about  10.5 
per  cent,  of  the  production. 

In  the  case  of  fat  the  net  exports  over  the  whole  seven  year  period 
are  almost  exactly  10  per  cent,  of  the  production.  The  carbo- 
hydrate situation  is  that  if  the  period  from  July,  1911  to  July,  1918 
is  taken  as  a  unit,  there  was  no  loss  by  export,  but  the  people  of 
the  country  had  all  the  carbohydrate  they  produced,  which  was  in 
round  figures  115  million  metric  tons  in  the  form  of  human  foods, 
plus  28,943  metric  tons  imported.  It  is,  of  course,  the  fact  that 
this  is  a  sugar-importing  nation  which  brings  about  this  quite  un- 
expected result. 

Taking  energy  content  as  indicative  of  general  food  value  it  is 
seen  that  the  net  loss  in  seven  years  from  this  country  by  exports 
of  human  food  was  49.6  million  million  calories,  while  the  production 
in  the  same  period  was  963.6  million  millions.  The  net  loss  thus 
amounted  to  about  5  per  cent,  of  the  production. 


CHAPTER  IX 

THE  CONSUMPTION  OF  HUMAN  FOOD  IN  THE  UNITED 

STATES 

We  come  now  to  the  first  goal  to  which  the  long  and  tedious 
calculations  in  the  preceding  chapters  have  been  leading,  namely 
the  consumption  of  human  foodstuffs  in  the  United  States.  Hither- 
to there  have  been  available  only  the  roughest  guesses  as  to  the 
total  domestic  consumption  of  all  but  a  few  items  of  food,  such  as 
wheat  and  sugar.  If  anyone  were  confronted,  as  the  Food  Adminis- 
tration was  almost  daily  from  the  time  it  started,  with  the  naive  and 
simple  question,  "How  much  corn,  or  oats,  or  molasses,  or  fish,  or 
rnilk,  or  nuts" — or  any  one  of  a  long  series  of  other  foods — "is  con- 
sumed annually  in  the  United  States  as  human  food?"  no  accurate 
answer  could  be  given.  Yet  the  question  is  obviously  a  fair  one, 
and  one  which  somebody  in  the  nation  ought  to  be  able  to  answer 
with  a  considerable  degree  of  accuracy.  For  some  20  odd  great 
staple  commodities  or  groups  of  like  commodities  it  is  now  possible 
to  present  figures  of  a*  relatively  high  degree  of  accuracy  as  to  con- 
sumption. On  the  basis  of  these  figures  it  is  possible  to  discuss 
effectively  many  interesting  and  important  problems;  such  as,  for 
example,  that  of  the  relative  significance  of  great  groups  of  staples, 
like  the  grains  and  the  vegetables,  in  the  nutrition  of  the  people  of 
the  nation.  We  can  calculate  with  accuracy  the  total  national  food 
bill,  and  so  forth. 

The  statistical  material  in  this  book  has  been  so  developed  to 

this  point  that  in  order  to  get  the  consumption  figures  it  is  only 

necessary  to  add  or  subtract,  according  to  the  sign,  the  figures  of 

Table  58  in  the  last  chapter  from  those  of  Tables  7  and  11  of  Chap- 

H  209 


210  THE  NATION'S  FOOD 

ters  III  and  IV.  These  two  tables,  7  and  11,  it  will  be  recalled,  give 
the  net  production  of  human  foods.  Of  course  it  is  necessary  to 
group  and  combine  certain  items  of  Tables  7  and  11  to  conform  to 
the  rubrics  of  Table  58,  but  this  is  easily  done. 

The  final  net  results  as  to  consumption  of  human  foods  are  set 
forth  in  Table  61.  In  that  table  the  results  are  given  for  the  sev- 
eral nutrient  values,  protein,  fat,  carbohydrate  and  calories,  only. 
This  is  the  most  scientific,  and  as  soon  as  one  becomes  accustomed 
to  it,  by  far  the  most  useful  way  of  thinking  about  food  consumption. 

There  are  certain  points  regarding  the  makeup  of  Table  61 
which  need  to  be  mentioned  here.  It  will  be  recalled  that  in  an 
earlier  chapter  it  was  stated  (p.  32)  that  no  account  was  taken  of 
"carry-over"  or  crop-end  reserves.  This  policy  has  been  followed 
throughout,  and  for  the  reasons  earlier  stated  is  undoubtedly  the 
most  accurate  method  possible  to  follow.  For  practically  all  human 
foods  either  one  or  both  of  the  following  conditions  obtain  regarding 
carry-overs:  Either  there  is  absolutely  no  definite  information  in 
existence  regarding  the  amount  of  such  carry-over,  or  it  is  certain 
that  the  amount  is  negligibly  small  in  comparison  with  the  total 
consumption.  The  one  outstanding  exception  is  wheat  and  its 
products.  There  the  annual  reserve  on  July  1  is  accurately  known 
and  the  amount  is  often  large  enough  to  be  significant.  Conse- 
quently it  has  seemed  advisable  in  the  final  consumption  table  to 
make  allowance  for  the  carry-over  of  this  crop  each  year.  The 
theory  of  the  thing  is  clear.  As  shown  in  Table  60  the  total  re- 
serves of  wheat  and  flour  in  the  country  on  July  1,  1911,  were  the 
equivalent  of  97,995,000  bushels  of  wheat.  On  July  1,  1912,  the 
reserves  were  84,189,000  bushels  of  wheat.  The  reserves  being 
smaller  at  the  end  of  1911-12  than  at  the  beginning  means  that  the 
difference  was  consumed  in  this  country.  Or,  for  the  year  1911-12, 
there  should  be  added  to  the  consumption  figures  arrived  at  ryby 
subtracting  net  exports  from  production,  97,995,000  -  84,189,000  = 
13,806,000  bushels.  The  same  method  has  been  followed  for  each 
year,  except  of  course  that  when  the  reserves  are  larger  at  the  end 
of  the  year  than  at  the  beginning  the  difference  is  subtracted  from 
rather  than  added  to  the  gross  consumption. 

The  crop-end  reserves  of  wheat  and  flour  are  shown  in  Table 
60  for  each  year  since  1900. 


CONSUMPTION    OF   HUMAN    FOOD    IN   THE    UNITED    STATES     211 

TABLE  60. — CROP-END  RESERVES  OF  WHEAT  AND  FLOUR 
(In  Bushels) 


On  July  1 
of  year 
named 

Total 

reserves 

Farm 
reserves 

Visible 
supply 

! 

Visible  supply 
of  flour  as 
wheat 

Wheat  in  other 
positions,  esti- 
mated as  40  per 
cent,    of    visible 
wheat 

1901 

107,556,000 

30,552,000 

49,028,000 

8,365,000 

19,611,000 

1902 

110,125,000 

52,437,000 

35,783,000       7,592,000 

14,313,000 

1903 

86,455,000 

42,540,000 

26,524,000       6,781,000 

10,610,000 

1904 

81,055,000 

36,634,000 

26,329,000 

7,560,000 

10,532,000 

1905 

63,538,000 

24,257,000 

23,150,000 

6,871,000 

9,260,000 

1906 

108,340,000 

46,053,000 

!  39,776,000 

6,601,000 

15,910,000 

1907 

146,753,000 

54,853,000 

60,883,000 

6,664,000 

24,353,000 

1908 

72,425,000 

33,797,000 

23,256,000 

6,070,000 

9,302,000 

1909 

46,141,000 

15,062,000 

18,099,000 

5,740,000 

7,240,000 

1910 

79,814,000 

35,680,000 

25,417,000  !     8,550,000 

10,167,000 

1911 

97,995,000 

34,071,000 

40,093,000 

7,794,000 

16,037,000 

1912 

84,189,000 

23,876,000 

36,999,000 

8,514,000 

14,800,000 

1913 

107,812,000 

35,515,000 

45,424,000 

8,703,000 

18,170,000 

1914 

81,006,000 

32,236,000 

!  28,646,000 

8,666,000 

11,458,000 

1915 

57,634,000 

28,972,000 

15,208,000 

7,371,000 

6,083,000 

1916 

179,174,000 

74,731,000 

66,560,000 

11,259,000 

26,624,000 

1917 

50,969,000 

15,617,000 

19,123,000 

8,586,000 

7,649,000 

1918 

17,504,000 

8,283,000 

3,713,000       4,023,000 

1,485,000 

One  further  point  regarding  wheat  is  to  be  noted.  Since  Chap- 
ter III  was  written  a  revision  of  the  estimate  of  the  1917-18  wheat 
crop  has  been  made.  The  final  official  estimate  by  the  Food  Admin- 
istration1 of  that  year's  crop  is  608,287,000  bushels,  instead  of 
the  620,000,000  bushels  used  in  Chapter  III.  We  have  accordingly 
made  this  reduction  in  wheat  figures  for  1917-18  in  Table  61. 

1  Cf.  Official  Statement  of  the  U.  S.  Food  Administration,  Vol.  I,  No.  3, 
p.  14,  August,  1918. 


212 


THE  NATION'S  FOOD 


TABLE  61. — THE  CONSUMPTION  OF  HUMAN  FOODS  IN  THE  UNITED  STATES, 

1911  TO  1918 
(Metric  Tons) 


Refer- 
ence 
No. 

Commodity 

1911-12 

Protein  in 
metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories  in 
millions 

355 
356 
357 
358 
359 

Grains  and  Derivative  Products 
Wheat  and  products  
Corn  products  

1,000,730 
205,809 
10,215 
13,472 
26,728 

87,132 
99,607 
1,351 
338 
10,457 

6,589,209 
1,831,949 
118,242 
133,036 
150,341 

31,933,764 
9,283,484 
539,899 
605,503 

824,114 

Othei  cereals                       

Sub-total  —  Grains     

1,256,954 

198,885 

8,822,777 

43,186,764 

360 
361 
362 

Vegetables 
Legumes  
Potatoes 

66,717 
100,861 
28,662 

4,619 
5,604 
9,607 

174,915 
823,688 
282,235 

1,034,622 
3,843,272 
1,367,003 

Other  vegetables 

Sub-total  Vegetables                .... 

196,240 

19,830 

1,280,838 

6,244,897 

363 

454 

3,906,511 

309,136 
30,223 
121,214 
151,684 

16,021,424 

364 
365 
366 
367 

Fruits 
AD  oles 

8,646 
1,571 
7,575 
6,492 

8,500 
392 
3,788 
7,173 

1,388,209 
132,398 
563,684 
710,188 

Oranges      

Other  fruits 

Sub-total  —  Fruits 

24,284 

19,853 

612,257 

2,794,479 

368 
369 
370 

Vegetable  Oils  and  Nuts 
Nuts                    

40,460 

77,555 
464,403 
19,470 

30,491 

1,012,435 
4,321,063 
280,323 

Vegetable  oils  

Chocolate  and  cocoa  

8,312 

16,242 

Sub-total  —  Oils  and  Nuts  

48,772 

561,428 

46,733 

5,613,821 

371 

Fish 

86,948 

19,176 

20 

552,810 

Sub-total  —  All  Primary  

1,613,652 

819,172 

14,669,136 

74,414,195 

372 
373 
374, 

Meats  and  Meat  Products 

546,104 
388,745 
45,782 

516,545 
1,963,696 
61,465 

1,725 
2,664 
521 

7,072,130 
19,874,512 
762,158 

Pork  and  products  

Mutton  and  products  

Sub-total  —  Meats  

979,981 

2,541,621 

4,891 

27,705,272 

375 

Poultry  and  eggs  

235,699 

165,906 

2,508,307 

376 

Oleomargarine.  . 

680 

47,038 



440,412 

377 

Dairy  products  

726,604 

1,368,995 

880,525 

19,337,072 

Sub-total  —  All  Secondary  

1,942,964      4,123,560 

885,416 

49,991,063 

Grand  Total.  .  . 

3.556.616 

4.942.732 

15.554.552 

124.405,258 

CONSUMPTION    OF    HUMAN    FOOD    IN    THE    UNITED    STATES     213 


TABLE  61 — Continued 


Refer- 
ence 
No. 

Commodity 

1912-13 

Protein  in 
metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories  in 
millions 

355 
356 
357 
358 
359 

Grains  and  Derivative  Products 
Wheat  and  products  
Corn  products 

995,249 
203,748 
10,701 
15,840 
26,114 

86,726 
98,245 
1,416 
397 
10,293 

6,553,141 
1,814,153 
123,843 
156,420 
145,068 

31,759,774 
9,189,386 
565,476 
711,928 
798,429 

Ryt  products 

Rice  and  products  . 

Other  cereals.  .           

Sub-total—  Grains 

1,251,652 

197,077 

8,792,625 

43,024,993 

360 
361 
362 

Vegetables 
Legumes  
Potatoes  
Other  vegetables  

70,279 
136,412 
29,537 

4,830 
7,578 
9,682 

184,215 
1,114,025 

285,777 

1,089,145 
5,197,962 
1,385,885 

Sub-total  —  Vegetables  

236,228 

22,090 

1,584,017 

7,672,992 

363 

Sugars 

455 



4,104,958 

16,835,176 

364 
365 
366 
367 

Fruits 
Apples  
Oranges  
Bananas  
Other  fruits 

9,519 
1,589 
7,219 
8,171 

9,406 
397 
3,609 
7,288 

341,068 
30,558 
115,509 
184,418 

1,531,633 
133,866 
537,156 
851,392 

Sub-total  —  Fruits  

26,498 

20,700 

671,553 

3,054,047 

368 
369 
370 

Vegetable  Oils  and  Nuts 
Nuts 

43,369 
7,978 

81,228 
458,136 
18,676 

32,932 
15,593 

1,068,492 
4,262,661 
268,987 

Vegetable  oils 

Chocolate  and  cocoa  

Sub-total  —  Oils  and  Nuts  

51,347 

558,040 

48,525 

5,600,140 

371 

Fish  

85,016 

18,477 

20 

538,436 

Sub-total  —  All  Primary 

1,651,196 

816,384 

15,201,698 

76,725,784 

372 
373 
374 

Meats  and  Meat  Products 
Beef  and  products  
Pork  and  products  
Mutton  and  products  

521,798 
381,901 

48,677 

496,439 
1,926,270 
70,612 

1,649 
2,597 
542 

6,784,205 
19,498,083 
859,246 

Sub-total  —  Meats  

951,570 

2,494,770 

4,766 

27,151,638 

375 

Poultry  and  eggs  

239,584 

168,659 

2,549,776 

376 

Oleomargarine  

774 

53,539 

501,291 

377 

Dairy  products  

720,632 

1,358,126 

872,694 

19,179.262 

Sub-total  —  All  Secondary  

1,912,560 

4,075,094 

877,460 

49,381,967 

Grand  Total  

3,563,756 

4,891,478 

16,079,158 

126,107,751 

214 


THE  NATION'S  FOOD 


TABLE  61 — Continued 


Refer- 
ence 
No. 

Commodity 

1913-14 

Protein  in 
metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories  in  . 
millions 

355 
356 
357 
358 
359 

Grains  and  Derivative  Products 
Wheat  and  products  

1,166,243 
202,368 
11,173 
18,636 
29,981 

101,745 
97,263 
1,479 
465 
12,119 

7,679,047 
1,802,353 
129,304 
184,022 
158,441 

37,217,595 
9,126,239 
590,413 
837,569 
885,682 

Corn  products     

Sub-total—  Grains                       .... 

1,428,401 

213,071 

9,953,167 

48,657,498 

360 
361 
362 

Vegetables 
Legumes           

76,757 
108,850 
28,605 

5,282 
6,046 
9,178 

202,149 
888,931 
286,216 

1,193,370 
4,147,685 
1,379,545 

Potatoes  

Sub-totcl  —  Vegetables 

214,212 

20,506 

1,377,296 

6,720,600 

363 

Sugars 

455 

4,423,200 

18,140,160 

364 
365 
366 
367 

Fruits 
Apples  

5,792 
1,526 
8,222 
6,656 

5,701 
381 
4,111 
7,608 

207,210 
29,358 
131,567 
150,045 

930,502 
128,607 
611,836 
708,077 

Oranges  

Bananas  

Other  fruits 

Sub-total  —  Fruits 

22,196 

17,801 

518,180 

2,379,022 

368 
369 
370 

Vegetable  Oils  and  Nuts 
Nuts  

50,244 

95,092 
541,477 
23,885 

38,381 

1,247,995 
5,038,094 
343,932 

Vegetable  oils 

Chocolate  and  cocoa  

10,200 

19,931 

Sub-total  —  Oils  and  Nuts 

60,444 

660,454 

58,312 

6,630,021 

371 

Fish  

86,108 

18,563 

18 

543,899 

Sub-total  —  All  Primary  

1,811,816 

930,395 

16,330,173 

83,071,200 

372 
373 
374 

Meats  and  Meat  Products 
Beef  and  products 

507,758 
364,500 
48,684 

486,631 
1,855,128 
77,397 

1,583 
2,482 
535 

6,634,517 
18,764,355 
922,389 

Pork  and  products     .  .    . 

Mutton  and  products  

Sub-total—  Meats  

920,379 

2,419,465 

4,586 

26,321,773 

375 

Poultry  and  eggs  

244,965 

172,484 

2,607,319 

376 

Oleomargarine.  ...                . 

770 

53,261 

498,672 

377 

Dairy  products  

731,613 

1,379,896 

884,160 

19,473,916 

Sub-total  —  All  Secondary  

1,897,727 

4,025,106 

888,746 

48,901,680 

Grand  Total  

3,709,513 

4,955,501 

17,218,919 

131,972,880 

CONSUMPTION    OF   HUMAN    FOOD    IN    THE    UNITED    STATES      215 


TABLE  61 — Continued 


Refer- 
ence 
No. 

Commodity 

1914-15 

Protein  in 
metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories  in 
millions 

355 
356 
357 
358 
359 

Grains  and  Derivative  Produt  « 
Wheat  and  products  

978,806 
201,503 
11,228 
13,427 
28,572 

85,316 
96,571 
1,486 
337 
11,601 

6,446,223 
1,795,051 
129,936 
132,597 
149,850 

31,240,761 
9,086,301 
593,297 
603,495 
840,310 

Corn  products  ...    .        

Rye  products  

Rice  and  products  

Other  cereals  

Sub-total  —  Grains 

1,233,536 

195,311 

8,653,657 

42,364,164 

360 
361 
362 

Vegetables 
Legumes  

68,833 
132,339 
33,441 

4,869 
7,353 
10,126 

179,423 
1,080,780 
301,815 

1,063,900 
5,042,836 
1,484,680 

Potatoes  

Other  vegetables  

Sub-total  Vegetables  

234,613 

22,348 

1,565,018 

7,591,416 

363 

Sugars                   .          .        

455 



4,319,726 

17,715,852 

364 
365 
366 
367 

Fruits 
Apples  

10,256 
1,499 
6,914 

7,878 

10,141 
374 
3,447 
6,607 

367,567 
28,839 
110,304 
169,753 

1,650,637 
126,340 
512,951 
783,643 

Other  fruits 

Sub-total  —  Fruits  

26,547 

20,569 

676,463 

3,073,571 

368 
369 
370 

Vegetable  Oils  and  Nuts 
Nuts 

50,929 

95,096 
595,041 
21,574 

38,400 
17,954 

1,250,900 
5,536,504 
310,281 

Vegetable  oils 

Chocolate  and  cocoa             .... 

9,195 

Sub-total  —  Oils  and  Nuts  

60,124 

711,711 

56,354 

7,097,685 

371 

Fish  

86,796 

18,732 

19 

548,479 

Sub-total  —  All  Primary.  . 

1,642,071 

968,671 

15,271,237 

78,391,167 

372 
373 
374 

Meats  and  Meat  Products 

508,717 
416,899 
42,256 

490,365 
2,157,916 
64,254 

1,662 
2,873 
462 

6,673,341 
21,797,474 
773,384 

Pork  and  products                

Mutton  and  products     .        

Sub-total  —  Meats  

967,165 

2,707,408 

4,980 

29,193,531 

375 

249,006 

175,349 



2,650,480 

376 

Oleomargarine  

765 

52,917 

495,467 

377 

Dairy  products  

742,130 

1,400,492 

903,312 

19,787,471 

Sub-total  —  All  Secondary     .  . 

1,959,066 

4,336,166 

908,292 

52,126,949 

Grand  Total  

3,601,137 

5,304,837 

16,179,529 

130,518,116 

216 


THE    NATION  S    FOOD 


TABLE  61 — -Continued 


Refer- 
ence 
No. 

Commodity 

1915-16 

Protein  in 
metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories  in 
millions 

355 
356 
357 
358 
359 

Grains  and  Derivative  Products 
Wheat  and  products  

1,159,286 
201,163 
11,480 
16,677 
32,131 

101,146 
96,173 
1,519 
417 
13,292 

7.63C.118 
1,792,381 
132,856 
164,691 
161,941 

37,007,387 
9,070,259 
606,633 
749,578 
920,265 

Corn  products  
Rye  products  
Rice  and  products 

Other  cereals 

Sub-total  —  Grains  

1,420,737 

212,547 

9,887,987 

48,354,122 

360 
361 
362 

Vegetables 
[  egumes 

59,607 
115,422 
32,292 

4,145 
6,412 
10,998 

153,757 
942,629 
346,643 

913,944 
4,398,237 
1,660,414 

Potatoes 

Other  vegetables  . 

Sub-total—  Vegetables  207,321 

21,555 

1,443,029 

6,972,595 

363 

Sugars  455 

4,047,276 

16,598,665 

364 
365 
366 
367 

Fruits 
Apples.  . 

9,610 
1,523 
6,169 
9,295 

9.567 
379 
3,085 
9,174 

345,335 
29,286 
98,717 
206,025 

1,550,836 
128,293 
459,065 
961,649 

Oranges  

Bananas.  . 

Other  fruits  

Sub-total  —  Fruits  

26,597 

22,205 

679,363 

3,099,843 

368 
369 
370 

Vegetable  Oils  and  Nuts 
Nuts  

47,957 
11,880 

99,492 

424,858 
27,881 

36,507 
23,200 

1,271,900 
3,953,026 
400,975 

Vegetable  oils  

Chocolate  an\i  cocoa 

Sub-total—  Oils  and  Nuts  

59,837 

552,231 

59,707 

5,625,901 

371 

Fish  

79,968 

16,045 

20 

495,706 

Sub-total—  All  Primary  

1,794,915 

824,583 

16,117,382 

81,146,832 

372 
373 
374 

Meats  and  Meat  Products 
Beef  and  products  

525,129 
405,161 
40,286 

502,065 
2,143,483 
62,637 

1,740 
2,929 
439 

6.850,539 
21,614,254 
750,130 

Pork  and  products  
Mutton  and  products  

Sub-total  —  Meats  

969,077 

2,700,434 

5,076 

29,136,535 

375 

Poultry  and  eggs  

252,314 

177,696 

2,685,822 

376 

Oleomargarine  ;  .  .  1              800 

55,375 

518,470 

377 

Dairy  products  

764,377 

1,445,669 

919,595 

20,366,131 

Sub-total—  All  Secondary  1,986,568 

4,379,174 

924,671 

52,706,958 

Grand  Total  3,781,483 

5,203,757 

17,042,053 

133,853,790 

CONSUMPTION    OF    HUMAN    FOOD    IN    THE    UNITED    STATES      217 


TABLE  61  —  Continued 


Refer- 
ense 
No. 

Commodity 

1916-17 

Protein  in 
metric 
tons 

Fat  in 
metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories  in 
millions 

355 
|M 

357 
358 
359 

Grains  and  Derivative  Products 
Wheat  and  products 

1,026,976 
201,709 
12,245 
25,331 
39,298 

89,506 
96,269 
1,621 
634 
16,587 

6,765,024 
1,797,497 
141,725 
250,140 
189,036 

32,784,510 
9,094,401 
647,129 
1,138,508 
1,091,501 

Corn  products  . 

Rye  products  

Rice  and  products  

Other  cereals  

Sub-total  —  Grains 

1,305,559 

204,617 

9,143,422 

44.756,049 

3!>0 
Ml 

362 

Vegetables 
Legumes  

75,821 
93,703 
28,284 

5,200 
5,205 
10,021 

198,157 
765,232 
317,522 

1,172,609 
3,570,508 
1,514,539 

Potatoes  

Other  vegetables  

Sub-total  —  Vegetables      

197,808 

20,426 

1,280,911 

6,257,656 

363 

Sugars  

455 

4,356,901 

17,868,295 

364 

3(35 
366 
367 

Fruits 
Apples  .            .  . 

8,490 
2,176 
5,778 
7,227 

8,461 
544 
2,889 
8,429 

305,219 
41,912 
92,457 
167,517 

1,370,683 
183,597 
429,9(50 
790,038 

Oranges  .  . 

Bananas  . 

Other  fruits.  .  . 

Sub-total  —  Fruits  

23,671 

20,323 

607,105 

2,774,278 

368 
369 
370 

Vegetable  Oils  and  Nuts 
Nuts  

47,957 

105,623 
547,294 
43,530 

36,717 
36,235 

1,329,746 
5,092,191 
626,117 

Vegetable  oils  

Chocolate  and  cocoa  

18,554 

Sub-total  —  Oils  and  Nuts  

66,511 

696,447 

72,952 

7,048,054 

371 

Fish  

84,275 

17,582 

23 

527,725 

Sub-total  —  All  Primary  

1,678,279 

959,395 

15,461,314 

79,232,057 

372 
373 
374 

Meats  and  Meat  Products 
Beef  and  products  
Pork  and  products  
Mutton  and  products  

562,748 
398,781 
36,589 

538,151 
2,098,923 
56,626 

1,881 
2,895 
406 

7,342,374 
21,173,213 

678,884 

375 

Sub-total  —  Meats  

996,527 

2,685,983 

5,146 

29,115,663 

Poultry  and  eggs  

255,499 

179,999 

2,720,161 

376 

Oleomargarine 

1,238 

85,658 

802,005 

377 

Dairy  products  

783,350 

1,482,331 

937,858 

20,860,208 

Sub-total  —  All  Secondary  

2,036,614 

4,433,971 

943,004 

53,498,037 

Grand  Total     .                       

3,714,893 

5,393,366 

16,404,318 

132,730,094 

218 


THE    NATION  S    FOOD 
TABLE  61 — Continued 


1 

yj/-is 

ence 
No. 

Commodity 

Protein  in 
metric 
tons 

Fat  in 

metric 
tons 

Carbohy- 
drate in 
metric  tons 

Calories  in 
,.  millions 

355 
356 

Grains  and  Derivative  Products 
Wheat  and  products  
Corn  products  

940,543 
242,395 

81,835 
118,845 

6,195,182 
2,155,310 

30,021,979 
10938,521 

357 

Rye  products  

24,597 

3,256 

284.668 

1,299  820 

358 

30725 

767 

303  428 

1  381  039 

359 

65,088 

23,104 

352  857 

1  927  964 

Sub-total  —  Grains  

1,303,348 

227,807 

9,291,445 

45,569,323 

360 

Vegetables 
Legumes  

105,578 

7,325 

277,203 

1,638,716 

361 

Potatoes  

143,167 

7,953 

1,169,204 

5,455,418 

362 

Other  vegetables 

36  668 

12  586 

398  275 

1  904  998 

Sub-total  —  Vegetables  .  . 

285  413 

27  864 

1  844  682 

8  999  132 

363 

Sugars.  .                  

439 

4  374  194 

17  939  129 

364 
365 

Fruits 
Apples  
Oranges  

7,458 
1,109 

7,451 
278 

268,425 
21,360 

1,205,454 
93  569 

366 

Bananas 

5  771 

2  885 

92  328 

429  360 

367 

Other  fruits  . 

9  283 

6  767 

219  237 

994  221 

Sub-total  —  Fruits 

23,621 

17  381 

601  350 

2  722  604 

368 

Vegetable  Oils  and  Nuts 
Nuts  

81,939 

179,337 

63  054 

2  262,988 

369 

Vegetable  oils  

554,851 

5  162,528 

370 

Chocolate  and  cocoa  

20,083 

47,273 

39,177 

678,641 

Sub-total  —  Oils  and  Nuts 

102  022 

781  461 

102  231 

8  104  157 

371 

Fijh  

85  021 

17  866 

25 

533  419 

Sub-total—  All  Primary  

1,799,864 

1,072,379 

16,213,927 

83,867,764 

372 

Meats  and  Meat  Products 
Beef  and  products 

539  703 

513  596 

1  577 

7  017  398 

373 
374 

Pork  and  products  
Mutton  and  products  

378,799 
28,298 

2,045,653 
46,853 

2,859 
315 

20,594,616 
553,498 

Sub-total  —  Meats 

945  277 

2  602  187 

4  717 

28  122  722 

375 

Poultry  and  eggs 

248  772 

175  220 

2  648  262 

376 

Oleomargarine  

1  808 

125  024 

1  170,593 

377 

Dairy  products 

788  969 

1  505  129 

917  169 

21  010  397 

Sub-total—  All  Secondary  

1,984,826 

4,407,560 

921,886 

52,951,974 

Grand  Total  

3,784,690 

5,479  939 

17  135  813 

136,819,738 

CONSUMPTION   OF   HUMAN   FOOD    IN   THE    UNITED    STATES     219 


The  data  of  Table  61  are  summarized  by  years  in  Table  62, 
and  are  shown  graphically  in  Figs.  30  and  31. 


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220 


THE    NATION  S   FOOD 


The  first  thing  which  impresses  one  about  the  consumption  fig- 
ures is  their  extreme  uniformity  from  year  to  year,  as  compared  with 
production,  exports,  imports,  with  which  we  have  hitherto  dealt. 
This  is.  exactly  what  would  be  expected,  of  course.  No  matter  how 
much  production,  exports  and  imports  may  fluctuate,  within  rather 
wide  limits,  the  people  of  this  country  eat  about  the  same  amount 


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FIG.  30. — Showing  the  course  of  human  food  consumption  in  the  United  States 
from  1911  to  1918.  Absolute  figures  in  metric  tons.  Dash  line  denotes  protein 
content  of  human  food  consumed;  dot  line  denotes  fat  content;  and  dot-dash  line 
denotes  carbohydrate  content. 


each  year.  To  have  the  statistical  calculation  come  out  to  this 
result  so  beautifully  is  strong  evidence  of  the  correctness  of  the  long 
and  tedious  preliminary  calculations  which  have  been  presented 
in  the  earlier  chapters.  There  has  been  a  rather  steady  small  in- 
crease in  total  gross  food  consumption,  but  as  Fig.  31  so  plainly 
shows,  this  has  been  very  closely  proportional  to  the  increase  in 
the  population. 


CONSUMPTION    OF   HUMAN    FOOD    IN    THE    UNITED    STATES     221 

In  the  seven  year  period  here  discussed  the  greatest  relative 
advance  in  consumption  was  in  respect  of  fat,  and  the  least  relative 
advance  in  respect  of  protein.  Carbohydrate  content  and  calories 
increased  in  the  seven  years  in  amount  consumed  to  a  degree  in- 
termediate between  fat  and  protein.  The  protein  relative  line  falls 
below  the  population  relative  line  each  year  after  1913-14.  This 


1911-12         1911-li       /»J-i<f       B*-a        /9/f-M       »6-l7        017-M 

FIG.  31. — Relative  curves  for  human  food  consumption.  The  figure  for  the  year 
1911-12  is  taken  as  100  in  each  case  and  the  relative  figure  for  each  year  calculated 
to  that  base.  The  population  curve  is  included  for  comparison.  Solid  line  denotes 
o;ilories;  dash  line,  protein;  dot  line,  fat;  dot-dash  line,  carbohydrate;  circle  line, 
population. 

means  that  since  1913-14  somewhat  less  protein  has  been  consumed 
in  gross  in  proportion  to  the  population.  The  relative  line  for  fat 
was  below  the  population  line  till  1914-15,  and  thereafter  followed 
it  closely. 

The  relative  figures  from  which  Fig.  31  is  plotted  are  given  in 
Table  63. 

With  such  gratifying  assurance  of  the  smoothness  of  the  con- 
sumption results  we  may  proceed  to  an  analytical  discussion  of  the 
numerous  highly  interesting  problems  which  center  about  human 
food  consumption,  and  for  which  data  have  hitherto  been  lacking. 


222 


THE  NATION'S  FOOD 


TABLE   63. — CONSUMPTION   OF   HUMAN   FOODS,    PRIMARY   AND   SECONDARY, 
RELATIVE  TO  1911-12,  TAKEN  AS  100 


Years 

Population 

Protein 

Fat 

Carbohy- 
drate 

Calories 
(millions) 

1911-12 

100.0 

100.0 

100.0 

100.0 

100.0 

1912-13 

101.7 

100.2 

99.0 

103.4 

101.4 

1913-14 

103.4 

104.3 

100.3 

110.7 

106.1 

1914-15 

105.1 

101.3 

107.3 

104.0 

104.9 

1915-16 

106.8 

106.3 

105.3 

109.6 

107.6 

1916-17 

108.5 

104.5 

109.1 

105.5 

106.7 

1917-18 

110.2 

106.4 

110.9 

110.2 

110.0 

Average,  whole  period  

105.1 

103.3 

104.6 

106.2 

105.2 

Average,  191  1-12  to  1916-17 

104.3 

102.8 

103.5 

105.5 

104.5 

The  first  of  such  problems  to  which  attention  may  be  turned  is : 
To  what  relative  degree  do  primary,  as  distinguished  from  sec- 
ondary, human  foods  contribute  to  the  total  nutritional  intake. of 
our  population?  From  Table  62  it  is  seen  that  47  per  cent,  of  the 
protein  consumed  comes  from  primary  sources  and  53  per  cent,  from 
secondary  sources.  Thus,  broadly  speaking,  the  American  people 
get  over  one-half  of  their  protein  from  animal  sources,  exclusive  of 
fish,  which  are  included  in  the  primary  foods.  This  fact  indicates 
at  once  the  importance  of  maintaining  the  nation's  animal  herds 
intact  and  keeping  the  price  of  animal  products  at  not  too  high  a 
level,  unless  we  are  prepared  to  face  the  alternative  of  a  radical 
and  fundamental  alteration  in  the  established  dietary  habits  of  the 
people. 

In  general  there  has  been  but  little  change  in  this  protein- 
source  dietary  habit  in  the  seven  years  included  in  this  study. 
What  change  there  has  been  is  in  the  direction  of  a  smaller  propor- 
tion of  protein  from  secondary  sources  and  a  larger  from  primary, 
but  the  movement  has  been  but  slight.  As  would  be  expected,  a 
much  larger  proportion  of  the  total  fat  consumed  in  human  food 
comes  from  secondary  sources  than  is  the  case  with  protein.  The 
figures  are  82  per  cent,  from  secondary  sources  and  18  per  cent,  from 
primary.  Again  there  has  been  little  change  in  the  seven  years. 
In  spite  of  all  propaganda  from  dietary  cranks  and  from  commercial 
interests  it  is  clear  that  the  American  people  depend  to  an  over- 
whelming degree  upon  animal  sources  for  their  fat  intake,  rather 


CONSUMPTION    OF   HUMAN   FOOD    IN    THE    UNITED    STATES     223 

than  upon  vegetable  oils,  nuts  and  the  like.  This  condition  is 
naturally  reversed  as  regards  carbohydrate.  Ninety-four  per 
cent,  of  this  nutrient  comes  from  primary  sources  and  only  5  from 
secondary.  In  the  total  nutritional  calory  intake  61  per  cent,  comes 
from  primary  foods  and  39  per  cent,  from  secondary. 


iftfffOM  HtlMARY  StXMCfS    K\\V3  fHOM   JSCVMM/ff  S<X#C£3 

FIG.  32. — Diagram  showing  the  percentages  of  the  total  nutritional  intake  of  the 
American  people  derived  from  primary  and  secondary  sources. 

It  is  interesting  to  compare  the  percentage  of  American  nutri- 
tional intake  derived  from  primary  and  secondary  sources  with 
corresponding  British  figures.  Calculating  roughly  from  Table  I 
of  the  official  British  report1  on  the  subject  I  find  that  42  per  cent, 
of  the  protein  intake,  92  per  cent,  of  the  fat  intake,  and  35  per  cent, 
of  the  energy  value  of  the  total  nourishment  of  the  population  of 

1  The  Food  Supply  of  the  United  Kingdom.  A  report  drawn  up  by  a 
Committee  of  the  Royal  Society  at  the  request  of  the  Board  of  Trade.  London 
(Cd.  8421),  1917,  p.  35. 


224 


THE    NATION  S    FOOD 


the  United  Kingdom  comes  from  secondary  sources.  In  other  words, 
the  British  get  less  of  their  protein  and  calories  and  more  of  their 
fat  from  animal  products  exclusive  of  fish  than  the  Americans  do. 
The  differences,  however,  are  not  great,  indicating  generally  similar 
dietary  habits  in  the  two  populations,  a  fact  which  is  known  on 
general  grounds  to  be  true. 


$ 

1 

1 

1 

. 

•\ 

1 

I 

• 

1 

I 

f 

E33<//V/r£tf  STATE. 

FIG.  33. — Diagram  showing  the  relative  proportions  of  the  American  and  the  British 
food  intake  derived  from  animal  sources  (exclusive  of  fish). 


The  above  comparisons  regarding  primary  and  secondary  sources 
of  human  food  are  shown  graphically  in  Figs.  32  and  33. 

The  next  problem  concerns  the  relative  proportion  of  the  total 
nutritional  intake  furnished  by  the  several  different  large  food 
commodity  classes.  The  data  on  this  point  for  the  main  groups  are 
collected  in  Tables  64  to  67  inclusive.  The  arrangement  of  these 
tables  is  to  give  first  the  annual  average  for  the  six  years  preceding 
the  entrance  of  the  United  States  into  the  war,  and  then  to  give 


CONSUMPTION    OF   HUMAN    FOOD    IN    THE    UNITED    STATES     225 

1917-18,  our  first  year  in  the  war,  separately.  The  reason  for  such 
a  time  division  is  obvious.  There  is  no  reason  to  suppose  that  the 
consumption  of  food  in  this  country  was  affected  by  the  War  till  the 
time  we  entered  and  the  United  States  Food  Administration  began 
its  work.  Before  then  the  population  had  gone  on  consuming  food 
at  about  the  usual  normal  rate.  There  was  no  reason  or  incentive 
to  do  otherwise,  except  in  so  far  as  price  had  an  influence.  But  in 
1917-18  a  wholly  new  and  extraordinary  influence  was  brought  into 
play  to  alter  the  national  food  habits.  This  was  the  Food  Adminis- 
tration, which  through  its  recommendations,  on  the  one  hand,  and 
regulations  on  the  other  hand,  sought  to  modify  the  consumption 
rate  of  certain  commodities  and  succeeded  in  doing  so,  as  will 
presently  appear  in  detail. 

In  Tables  64  to  67  the  percentage  figures  are  first  given  sepa- 
rately and  then  accumulated  to  100  in  another  column. 

The  data  of  Tables  64  to  67  are  shown  graphically  in  Fig.  34. 

From  these  tables  and  diagrams  it  is  seen  that  the  grains  stand 
at  the  head  of  the  list  in  contribution  of  protein,  carbohydrate 
and  calories.  Meats  ^ome  first  in  contribution  of  fat,  second  in 
protein  and  calories.  ^Thirty-six  per  cent,  of  our  protein  intake 
normally  is  in  the  form  of  grain,  26  per  cent,  in  meats  and  20  per 
cent,  in  dairy_ jjrpducts.  These  three  great  commodity  groups 
together  make  up  nearly  83  per  cent,  of  the  total  protein  intake. 

The  total  consumption  67 "human  food  was  absolutely  higher  in 
1917-18  than  the  average  of  the  preceding  six  years.  This  is  to  be 
expected  from  the  increase  of  the  population,  and  means  nothing 
till  converted  to  relative  terms.  But  the  proportion  of  the  total 
contributed  by  the  grains  and  meats  is  smaller  in  1917-18.  In  other 
wordspthlT  two  great  commodity  groups  on  which  the  most  stress 
was  laid  in  the  conservation  campaign  of  the  Food  Administration 
show  an  absolute  reduction  in  the  part  which  they  play  in  nutri- 
tion. The  effect  of  the  conservation  work  will,  however,  be  more 
clearly  shown  when  we  come  to  the  consideration  of  individual 
commodities. 

Of  the  fat  normally  consumed  51  per  cent,  is  furnished  by  the 
meats  as  a  group;  27  per  cent,  by  the  dairy  products;  and  12  per 
cent,  by  the  vegetable  oils  and  nuts.  The  grains  normally  furnish 
3.98  per  cent,  of  the  fat  intake  and  in  1917-18  this  rose  slightly  to 
4.16,  due  to  the  increased  consumption  of  cornmeal. 

15 


226 


THE  NATION'S  FOOD 


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CONSUMPTION    OF   HUMAN   FOOD    IN    THE    UNITED    STATES     227 


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CONSUMPTION    OF    HUMAN    FOOD    IN    THE    UNITED    STATES     229 

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THE  NATION'S  FOOD 


The  sugars  stand  second  in  the  list  as  contributors  of  carbo- 
hydrate to  consumption,  with  26  per  cent,  of  the  total,  to  which  56 
per  cent,  is  furnished  by  the  grains.  Of  the  remainder  of  the  carbo- 
hydrate intake  vegetables  normally  contribute  about  9  per  cent., 
the  dairy  products  5  per  cent,  and  the  fruit  4  per  cent. 


PROTEIN  CONSUMPTION 

PCR  CCNT 
20      JO       40       3O 


FAT  CONSVMPT/Off 
fttCCNT 


CARBOHYDRATE  COKSVMPTtOH 
rtR  CCNT 


CALORIES     COrtSt/MPTJOH 

fatcnrr 

10      20       30  '    10        SO      60      TO 


6MMS 
SU6ARS 


weirs 

OILS   t  HUTS 

MEATS 

F/SH 


FIG.  34. — Showing  the  percentage  contribution  of  the  different  great  food  com- 
modity groups  to  the  nutritional  intake  of  the  United  States,  for  (a)  six  years 
before  our  entry  into  the  war  and  (6)  1917-1918. 

The  energy  values  of  the  groups  are  especially  interesting  as 
furnishing  a  general  index  of  food  values.  Of  the  total  energy  fur- 
nished by  the  human  food  consumed  35  per  cent,  comes  from  the 
grains,  22  per  cent,  from  the  meats,  15  per  cent,  from  the  dairy 
products  and  13  per  cent,  from  the  sugars.  These  four  groups 
make  up  about  85  per  cent,  of  the  total  energy  value  of  all  the 
food  consumed.  Vegetables  contribute  only  about  5  per  cent,  fruit 
and  poultry  about  2  per  cent,  each,  and  vegetable  oils  and  nuts 
nearly  5  per  cent. 


CONSUMPTION    OF    HUMAN    FOOD    IN    THE    UNITED    STATES     231 

On  the  basis  of  Table  67  it  is  of  interest  to  examine  somewhat 
more  carefully  the  changes  in  consumption  rate  in  1917-18  as 
compared  with  the  average  of  the  six  preceding  years.  Such 
a  comparison  is  made  in  Table  68  and  shown  graphically  in  Fig.  35. 

TABLE  68. — SHOWING  THE  CHANGES  IN  FOOD  CONSUMPTION  IN  THE  UNITED 
STATES  IN  1917-18  AS  COMPARED  WITH  THE  AVERAGE  ANNUAL  CONSUMP- 
TION IN  THE  SEX  PRECEDING  YEARS 
(Millions  of  Calories) 


Group 

Increase  of 
consumption  in 
1917-18  over 
6  year  average 

Decrease  of 
consumption 
in  1917-18 
under  6  year 
average 

Percentage 
increase 

Percentage, 
decrease 

Grains  

512,058 

1  14 

Meats                          .    . 

18,653 

0  07 

Dairy  products  
Sugars  

1,176,387 
742,534 

5.93 
4.32 

Vegetables  

2,089,106 

30  23 

% 

Oils  and  nuts 

1,834,887 

29  27 

Fruits 

139  936 

4  89 

Poultry  and  eggs  

27,951 

1  07 

Oleomargarine  

627,874 

115  69 

Fish 

1,090 

0  20 

Total     

6,888,424 

5  30 

Population                  .  .  . 

5,662,979 

5  73 

mo 

' 

1 

| 

|  - 

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\ 

1 

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fc  »« 

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§  M 

.  n  „ 

&  *'° 

I: 

-20 

i  II  ! 

i 

rrtd    J 

1        J 

in  Jl  i 

•       ^ 

FIG.  35. — Diagram    showing    the    increase    or    decrease    in    food    consumption    in 
1917-18  as  compared  with  the  average  of  the  preceding  six  years. 


232  THE  NATION'S  FOOD 

From  Table  68  and  the  diagram  it  is  observed  that  the  total 
increase  in  human  food  consumption  in  1917-18  was  less  (nearly 
J^  per  cent.)  proportionately  than  the  increase  in  population, 
both  being  compared  with  the  average  of  the  six  preceding  years. 
The  consumption  of  meats  practically  did  not  increase  at  all, 
and  the  consumption  of  grains  only  about  1  per  cent. 

The  great  increases  were  first  in  the  consumption  of  vegetables 
and  oils  and  nuts,  amounting  to  30  per  cent,  in  the  one  case  and 
29  per  centfin  the  other,  and  second  in  oleomargarine  where  the 
consumption  increased  nearly  116  per  cent,  in  1917-18  over  the 
average  of  the  preceding  six  years.  In  the  case  of  vegetables 
and  oils  and  nuts  the  increased  consumption  in  1917-18  is  probably 
to  be  attributed  largely  to  the  activity  of  the  Food  Administration 
in  urging  the  consumption  of  these  commodities  to  afford  a  relief 
of  the  pressure  on  wheat  and  meat  products.  In  the  case  of  oleo- 
margarine the  increased  consumption  is  clearly  due  entirely  to  a 
favorable  price  differential  as  compared  with  butter  and  lard, 
taking  into  a'ccount  palatability. 

The  only  two  great  commodity  groups  showing  decreases  in  con- 
sumption in  1917-18  are  fruits  and  fish.  In  both  cases  the  result 
is  probably  to  be  explained  by  price  influences,  taken  together 
with  palatability  and  popular  ideas  as  to  relative  necessity  in  the 
diet.  For  example  the  price  of  meat  may  rise  relatively  much 
more  than  that  of  fruits  or  fish  without  leading  to  any  reduction 
in  consumption,  owing  to  the  general  belief  that  meat  is  a  more 
necessary  article  of  diet  than  the  other  two  sorts  of  food 
mentioned. 

We  may  next  consider  the  gross  consumption  of  individual 
commodities  on  the  same  plan  that  has  just  been  used  in  handling 
the  groups.  The  data  are  given  in  Tables  69  to  72,  inclusive.  In 
these  tables  it  will  be  noted  that  the  cumulated  percentage  columns 
run  to  more  than  100  per  cent,  by  trifling  amounts.  This  is  to  take 
care  of  the  item  "other  meat  products"  which  appears  in  the  net 
export  table  but  not  in  production.  In  the  main  consumption 
table  it  is  carried  into  the  sub-total  "Meats"  but  does  not  appear  as 
a  separate  item,  because  of  the  impossibility  of  calculating  it  as 
such. 

The  data  of  Tables  69  to  72  inclusive  are  shown,  exhibited  graph- 
ically in  Figs.  36  to  39. 


CONSUMPTION    OF    HUMAN    FOOD    IN    THE    UNITED    STATES     233 


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CONSUMPTION    OF   HUMAN    FOOD    IN   THE    UNITED    STATES     235 


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CONSUMPTION    OF   HUMAN    FOOD    IN    THE    UNITED    STATES     237 


Taking  first  the  protein  consumption,  as  given  in  Table  69,  it 
is  seen  that  wheat  stands  at  the  head  of  the  list  as  a  source  of  protein 
for  the  population  of  this  country,  contributing  nearly  29  per  cent, 
normally  to  the  total.  Dairy  products  are  second  with  20  per  cent, 
of  the  total.  Beef  with  14  per  cent,  and  pork  with  11  per  cent. 


PERCENTAGE    CONTRIBUTION    TO 
PEP  CENT 


TOTAL     PROTEIN     CONSUMES 


WHEAT 
MIRY  PRODUCTS 
BEEF 

mat 

POULTRY  •>  EGGS 

—  f  —  i 

'MWfW'  |            '        . 

^^^^^^^^ 

i 

• 

mmmt 

CORN 

•la 

POTATOES 

• 

FISH 

•• 

LEGUMES 

& 

NUTS 

"b 

MUTTON 

f 

OTHER  CEREALS 

b 

OTHER  VEGETABLES 

1 

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| 

fff 

\ 

COCOA 

APPLES 

\ 

••  ANNUAL  AVERAGE.  6  YEARS 

5  OTHER  FOODS 
COMBINED 

\ 

WZ&  1917-18 

FIG.  36. — Diagram  showing  the  percentage  of  the  total  protein  consumed  in 
the  United  States  contributed  by  each  of  23  commodities.  The  solid  bars  denote  the 
average  consumption  in  the  six  years  preceding  our  entry'into  the  war.j^The  cross 
hatched  bars  denote  the  consumption  in  1917  and  1918. 

stand  next.  The  other  commodities  contributing  more  than  2 
per  cent,  to  the  total  protein  intake  of  the  population  are,  in  the 
order  named:  Poultry  and  eggs,  corn,  potatoes  and  fish.  Taken 
together,  these  8  commodities  furnish  92  per  cent,  of  the  total 
protein  intake.  We  see  here  again,  just  as  in  the  case  of  the  pro- 
duction tables,  that  a  very  few  commodities  furnish  a  very  large 


238 


THE    NATION  S    FOOD 


percentage  of  the  nutritional  intake.  This  fact,  in  and  of  itself, 
helps  enormously  toward  the  possibility  of  making  an  investiga- 
tion such  as  this  substantially  accurate  in  its  results.  It  is  clear 
that  the  minor  items  omitted  from  the  calculations  have  no  signifi- 
cance in  the  final  general  result.  If  four  food  commodities  furnish 
nearly  75  per  cent,  of  the  total  protein  ingested  it  is  obvious  that  a 
large  error,  or  even  the  entire  omission,  of  single  ones  of  the  other 
minor  items  can  have  but  little  effect. 


PEPCtmGt   CONTRIBUTION  TO  TOTAL  FAT  CONSUMED 
fifff  CEffT 


PORK 

DAfty  PRODUCTS 
OILS 

^^^7 

//A 

BEEF 

Up 

'/////A 

POULTRY  *  EGSS 

7^ 

COM 

1 

HUTS 

>^3 

WHEAT 

1 

MUTTON 

f 

OLEOMARGARINE 

& 

COCOA 

s 

FISH 

••  / 

VAWtt    >« 

•/?><«•  ^ 

YEm 

II  OTHER  FOODS 
COMBIMED 

1 

^3  / 

9/7-/51/,? 

FIG.  37. — Diagram  showing  the  percentage  of  the  total  fat  consumed  in  the 
United  States  contributed  by  each  of  23  commodities.  The  solid  bais  denote  the 
average  consumption  in  the  six  years  preceding  our  entry  into  the  war.  The  cross 
hatched  bars  denote  the  consumption  in  1917  and  1918. 


Comparing  the  order. of  the  commodities  in  1917-18  with  the 
average  of  the  six  preceding  years,  it  is  seen  that  the  only  change  of 
position  among  the  eight  commodities  normally  furnishing  over  90 
per  cent,  of  the  protein  is  in  respect  of  the  last  one  on  the  list,  namely, 
fish.  In  1917-18,  the  legumes  (beans  and  peas)  moved  up  to  the 
eighth  place  and  fish  moved  to  the  ninth  place. 

Turning  to  the  fat  consumption,  it  is  seen  that  approximately 
40  per  cent,  of  the  total  fat  in  the  nutritional  intake  of  this  country 


CONSUMPTION    OF   HUMAN    FOOD    IN   THE    UNITED    STATES     239 

comes  from  pork  and  its  products.  The  hog  is  in  a  class  by  itself 
as  a  source  of  fat  for  human  nutrition,  with  the  population  of  this 
country.  Dairy  products  stand  second  in  the  list,  with  approxi- 
mately 27^  per  cent,  of  the  total.  After  the  dairy  products  there 
is  a  considerable  drop  in  percentage  contribution  in  passing  to 
the  next  item  on  the  list,  namely  the  vegetable  oils,  which  normally 
furnish  only  about  10  per  cent,  of  the  fat  intake.  Beef  contributes 


PERCENTAGE.     CONTRIBUTION    TO    TOTAL    CARBOHYDRATE    CONSUMED 
PFR   CENT 


WHEAT 

—  i 



=  . 

*\ 

SUGAR 
CORN 

•5555! 

?5v>v55 

Ph 

^ 

s/////// 

POTATOES 

5^3 

b 

DAIRY  PRODUCTS 

m 

APPLES 

i 

OTHER   VEGETABLES 

i 

LEGUMES 

i 

OTHER  rwrrs 

| 

RICE 

& 

OTHER  CEPEALS 

b 

RYE 

b 

BAHAMAS 

i 

••/ 

\NNUAL    A 

VERM 

'•,  YE  ADS 

10  OTHER  FOODS 

COMBINED 

s 

V77A 

I9/7-/9I8 

FIG.  38. — Diagram  showing  the  percentage  of  the  total  carbohydrate  consumed 
in  the  United  States  contributed  by  each  of  23  commodities.  The  solid  bars  denote 
the  average  consumption  in  the  six  years  preceding  our  entry  into  the  war.  The 
cross  hatched  bars  denote  the  consumption  in  1917  and  1918. 

almost  exactly  the  same  percentage.  The  four  commodities  named 
together  furnish  nearly  87  per  cent,  of  the  total  fat  intake.  Only 
one  other  commodity  group — namely,  poultry  and  eggs — furnishes 
more  than  2  per  cent,  normally. 

In  1917-18  there  are  some  changes  of  significance  in  the  relative 
position  of  the  commodities  as  fat  contributors.  The  first  four  items, 
pork,  dairy  products,  oils  and  beef,  stand  in  the  same  order  in  1917- 
18  as  in  the  six  years  preceding.  Nuts  moved  up  in  1917-18  to  the 


240 


THE    NATION  S    FOOD 


fifth  place,  from  the  seventh,  which  they  had  occupied  before. 
Oleomargarine  moved  from  the  tenth  place  to  the  seventh.  Corn, 
in  spite  of  the  increased  consumption  in  1917,  dropped  from  the 
sixth  place  to  the  eighth  in  percentage  cpntribution.  Twelve  of 


PERCENTAGE.    CONTRIBUTION    TO    TOTAL    CALORIES    CONSUMED 
PEP  CENT 


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PORK 
DAM    PRODUCTS 

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OTHER  FRUITS 

5 

MUTTON 

RICE 

2 

6  OTHER  FOODS 
COMBINED 

& 

••> 

WTTTi 

mUAL   / 

WBWfif 

6r/MS 

FIG.  39. — Diagram  showing  the  percentage  of  the  total  energy  value  of  the 
food  consumed  in  the  United  States  contributed  by  each  of  23  commodities.  The 
solid  bars  denote  the  average  consumption  in  the  six  years  preceding  our  entry 
into  the  war.  The  cross  hatched  bars  denote  the  consumption  in  1917  and  1918. 

the  great  commodity  groups  before  our  entry  into  the  war,  and 
13  in  1917-18,  contribute  less  than  1  per  cent,  to  the  total  fat 
intake. 

In  carbohydrate  consumption  wheat  stands  at  the  head  of  the 

\  list  with  over  42  per -cent,  normally.     The  sugars  stand  second  with 

about  26  per  cent.,  and  corn  with  11  comes  next.     These  three 

commodities,  together  with  potatoes  and  the  dairy  products,  con- 


CONSUMPTION    OF   HUMAN   FOOD    IN    THE    UNITED    STATES     241 

tribute  altogether  90  per  cent,  of  the  carbohydrate  intake.  There 
is  rio  change  in  the  relativfTposition  of  the  commodities  falling  in 
the  90  per  cent,  group  in  1917-18  as  compared  with  the  average  of 
the  six  preceding  years. 

A  noteworthy  feature  of  this  Table  71,  dealing  with  carbohy- 
drates is  the  relative  position  of  the  sugars.  Many  persons  regard 
sugar  as  a  pleasant  but  not  essential  part  of  the  dietary.  It  is 
obvious  enough  that  this  is  a  mistaken  point  of  view.  Any  com- 
modity which  furnishes  nearly  26  per  cent,  of  the  carbohydrate  in- 
take of  the  population  may  be  regarded  as  an  important  essential. 
To  get  an  idea  of  the  importance  of  the  sugar  relatively  it  is  only 
necessary  to  compare  it  with  some  of  the  items  farther  down  in  the 
table.  For  example,  we  see  that  the  sugars  contribute  more  than 
20  times  as  much  to  the  carbohydrate  intake  of  the  nation  as  does 
rice. 

In  Table  72  we  get  a  summarized  view  of  the  general  nutritional 
importance  of  the  several  food  commodities,  because  here  we  are 
dealing  with  the  energy  content  as  measured  in  calories.  The  order 
of  the  products  in  this  table  mayl>e  taken  as  the  general  order  of 
nutritional  significance  of  the  great  staple  foods  in  this  country. 
Wheat  stands  at  the  head  of  the  list,  contributing  nearly  26  per 
cent  to  thel;otaTr~  PQjj^comes  next  with  normally  16  per  cent., 
and  dairy  products  third  with  15  per  cent.,  and  the  sugars  fourth 
with  7  per  cent.  Then  follow  corn,  beef,  the  vegetable  oils,  po- 
tatoes, poultry  and  eggs.  These  9  commodity  groups  together 
make  up  over  91  per  cent,  of  the  total  nutritional  intake  of  the 
population.  The  smallest  contribution  to  the  total  nutrition  is 
made  by  oranges  furnishing  about  Ho  of  1  Per  cent,  of  the  total. 
Bananas  and  fish  furnish  only  about  Y\§  of  1  per  cent,  of  the  total, 
and  rye  and  rice  only  a  little  more. 

The  changes  in  1917-18  as  compared  with  the  average  in  the  six 
preceding  years,  as  shown  in  Table  72,  are  extremely  interesting. 
The  figures  show  in  much  more  detail  than  any  that  have  been 
available  hitherto  the  precise  effects  of  the  conservation  and  sub- 
stitution campaign  of  the  United  States  Food  Administration  during 
1917-18.  While  wheat  normally  contributes  25.9  per  cent,  of  the 
total  nutritional  intake  (as  measured  by  energy  value) ,  in  1917-18 
it  contributed  but  21.9  per  cent.  Or,  put  in  another  way  this  result 
means  that  as  a  result  of  the  conservation  campaign,  wheat  fell  off 
%  in  its  contribution  to  the  natural  nutrition.  To  go  farther  down 

16 


242 


THE  NATION'S  FOOD 


the  table,  rice  which  normally  contributed  but  0.6  of  1  per  cent,  to 
the  total  nutritional  intake  contributed  1  per  cent,  in  1917-18. 
Rice,  in  other  words,  gained  by  %  what  it  was  before  in  its  impor- 
tance in  feeding  the  American  people. 

The  changes  in  consumption,  as  indicated  in  Table  72,  are  of 
such  great  interest  that  it  is  worth  while  to  examine  them  more  in 
detail.  To  this  end  a  table  on  the  same  plan  as  Table  68  is  shown. 


TABLE  73. — SHOWING  THE  CHANGES  IN  FOOD  CONSUMPTION  IN  THE  UNITED 
STATES  IN  1917-18  AS  COMPARED  WITH  THE  AVERAGE  ANNUAL  CON- 
SUMPTION OF  Six  PRECEDING  YEARS  FOR  23  STAPLE  HUMAN  FOODS 
(Millions  of  Calories') 


Commodity 

Increase  of 
consumption 
in  1917-18 
over  6  year 
average 

Decrease  of 
consumption 
in  1917-18 
under  6  year 
average 

Percentage 
increase 

• 

Percentage 
decrease 

Wheat                      

3  635  320 

10   80 

Pork 

140  967 

0  69 

Dairy  products  

l,176-,387 

5.93 

Siioror 

742  534 

4  "32 

Corn                         

1  796  843 

19  66 

Beef 

224  547 

3  26 

Oils  

461,938 

9  83 

Potatoes      

1  088  668 

24  93 

Poultry  and  eggs 

27951 

1  07 

Other  vegetables 

439  654 

30  00 

Apples  . 

198  296 

14  13 

Nuts                .        ... 

1  066  077 

89  07 

Legumes 

560  784 

52  02 

Other  cereals  
Other  fruits  

1,034,581 
193,390 

115.80 
24  15 

Mutton     

237  534 

30  03 

Rice 

606  609 

78  33 

Rye  

709  345 

120  13 

Oleomargarine  

627  874 

115  69 

Fish  

1  090 

0  20 

Bananas 

89  749 

17  29 

Cocoa  

306  872 

82  54 

Oranges  

45  281 

32  61 

Total  net  increase. 

6  888  424 

5  30 

Population  .  .    . 

5  662  979 

f)    7Q 

CONSUMPTION    OF   HUMAN   FOOD    IN   THE    UNITED    STATES     243 

The  data  of  Table  73  are  exhibited  graphically  in  Fig.  40.  In 
this  diagram  the  total  length  of  the  bars  from  the  0  line  shows  the 
total  percentage  increase  or  decrease  in  consumption  in  1917-18 
as  compared  with  the  preceding  six  years.  The  cross-hatched  por- 
tion of  each  bar  shows  the  percentage  increase  in  population,  and 
therefore  the  part  of  the  increased  consumption  to  be  expected  as  a 
result  of  population  increase.  Where  the  black  bar  is  below  the 


*s 

FIG.  40. — Showing  the  percentage  increase  or  decrease  in  consumption  in  1917- 
1918  as  compared  with  the  annual  average  of  the  six  years  preceding.  For  expla- 
nation see  text. 

top  of  the  cross-hatched  population  bar  it  means  a  conservation. 
Thus  the  true  conservation  on  wheat  amounted  to  10.80  +  5.73  = 
16.53  per  cent,  of  the  normal  average  consumption. 

The  table  and  diagram  bring  out  very  clearly  the  effectiveness  of 
the  Food  Administration's  campaign  for  conservation  and  substi- 
tution in  foods.  It  will  be  noted  at  once  that  the  commodities 
showing  great  increases  in  consumption  in  1917-18  over  the  pre- 
ceding years  are,  for  the  most  part,  those  which  the  Food  Adminis- 


244  THE  NATION'S  FOOD 

tration  urged  to  be  substituted  for  articles  of  which  the  supply  was 
less  abundant,  and  for  which  the  needs  of  the  Allies  were  greater. 
Thus,  rye  which  constituted  the  most  popular  of  the  substitutes  for 
wheat  in  the  public  mind,  shows  the  greatest  increased  consumption 
in  1917-18.  Next  to  it  stands  the  " Other  cereals"  of  our  classi- 
fication, including  barley  and  buckwheat.  Nuts,  rice  and  the  vege- 
tables generally  show  increases  beyond  the  population  increase, 
showing  that  the  people  very  generally  followed  the  suggestions  of 
the  Food  Administration  to  consume  more  of  these  products  and 
save  wheat.  The  articles  on  which  the  Food  Administration  most 
strongly  urged  conservation — namely,  wheat,  beef,  mutton,  pork 
and  the  sugars — all  show  either  a  consumption  actually  below  the 
normal  average,  or  else  a  very  slight  increase  in  consumption,  well 
below  the  population  percentage  increase.  In  either  case  a  real 
and  substantial  conservation  is,  of  course,  shown.  The  decrease 
in  consumption  of  the  most  popular  fruits,  oranges,  apples  and 
bananas,  is  largely  if  not  entirely  explained  by  high  prices  for  those 
products. 

The  most  interesting  stage  of  any  discussion  of  food — namely, 
the  per  capita  per  diem  consumption,  may  be  considered  next.  Cal- 
culating the  results  on  this  basis  puts  them  in  a  form  where  one 
may  form  a  better  judgment  of  their  meaning  and  compare  them 
with  accepted  dietary  standards.  In  this  connection  it  is  to  be  re- 
membered that  hitherto  there  have  been  no  careful  studies  on  a 
per  capita  basis  of  the  actual  nutritional  intake  of  the  population 
as  a  whole.  All  dietary  standards  are  based  not  on  the  actual 
practice  of  the  whole  population,  but  rather  upon  dietary  studies 
made  on  restricted  groups  of  selected  individuals.  While  a  ven- 
large  number  of  such  studies  have  been  made  by  the  United  States 
Department  of  Agriculture,  particularly  from  ten  to  twenty  years 
ago,  it  must  be  obvious  that  since  such  studies  are  made  on  selected 
small  groups  they  can  only  inferentially  give  any  picture  of  what  is 
taking  place  in  the  population  as  a  whole.  The  theory  of  random 
sampling  makes  it  clear  that  any  considerable  inference  from  dietary 
studies,  as  they  have  been  carried  on,  to  the  whole  population  rests 
on  an  exceedingly  dubious  foundation.  It  will  therefore  be  of  great 
interest  to  compare  the  results  of  the  present  careful  investigation  of 
the  population  as  a  whole  with  the  results  of  previous  dietary  studies. 

In  reducing  consumption  data  to  a  per  capita  basis  it  would 
obviously  be  foolish  to  take  the  actual  total  population  as  a  base, 


CONSUMPTION    OF   HUMAN    FOOD    IN    THE    UNITED    STATES    245 

for  the  reason  that  the  amount  of  food  consumed  changes  with 
the  age  of  the  individual,  particularly  in  early  life.  On  account 
of  this  fact  the  usual  practice  in  computations  of  this  kind  is 
reduced,  not  to  a  per  capita  basis,  but  to  an  adult  man  basis. 
In  doing  this  a  fractional  factor  is  used  to  multiply  the  number 
of  individuals  of  certain  lower  ages,  the  magnitude  of  the  factor 
being  proportional  to  the  relation  which  the  nutritional  intake  of 
the  individual  at  the  younger  age  bears  to  that  of  an  average 
adult  man. 

In  the  present  study  the  following  age-intake  factors  have  been 
used : 

Age  in  years  Man  value  factor 

0-5 0.50 

6-13 0.77 

14-18,  male 1 .00 

14-18,  female 0.83 

19  on,  male 1 .00 

19  on,  female 0.83 

The  man  factor  values  here  used  have  been  adopted  after  careful 
study  of  the  subject.  They  differ  in  detail  somewhat  from  those 
adopted  by  English  physiologists  in  similar  calculations,  but  in 
the  net  end  result  come  to  much  the  same  thing. 

Applying  these  factors  to  the  total  population  of  the  United 
States,  and  assuming  that  the  age  distribution  of  the  population  is 
the  same  in  each  of  the  years  studied  we  get  the  population  in  terms 
of  adult  men  as  set  forth  in  Table  74,  for  the  midyear  point  of  each 
of  the  years  included  in  this  study.  The  population  equivalents  in 
Table  74  are  used  for  the  base  for  the  per  capita  per  diem  calcu- 
lations which  follow. 

TABLE   74. — POPULATION    OF    CONTINENTAL   UNITED   STATES   IN    TERMS    OF 

ADULT  MEN 


Year 

Population  equivalent  in  adult  men, 
January  1 

1912 

79,571,000 

1913 

80,930,000 

1914 

82,289,000 

1915 

83,648,000 

1916 

85,007,000 

1917 

86,366,000 

1918 

87,724,000 

246  THE  NATION'S  FOOD 

Before  entering  on  the  detailed  discussion  of  per  capita  consump- 
tion figures  it  is  well  to  recall  a  point  which  is  liable  to  escape  atten- 
tion, unless  special  attention  is  called  to  it.  This  is  the  fact  that  the 
final  figures  in  this  chapter,  which  are  called  " consumption  figures," 
really  include  something  more  than  consumption  in  a  nutritional 
sense.  They  include  the  food  actually  eaten  plus  that  which  is 
wasted  by  loss  in  cooking,  in  garbage,  etc.  It  is  necessary  to  be 
entirely  clear  on  this  point.  In  calculating  the  nutrients  in  earlier 
chapters,  use  has  been  made  of  factors  which  allowed  for  inedible 
refuse,  so  that  all  of  the  inedible  portions  of  the  foods  as  produced  or 
imported  have  already  been  deducted  in  the  calculations  up  to  this 
point.  Even  after  all  deductions  of  inedible  portions  have  been 
made,  however,  it  is  obvious  that  there  is  still  a  considerable  amount 
of  loss  and  wastage  of  strictly  edible  material,  which  might  be  saved 
and  consumed  under  a  theoretically  ideal  system  of  preparing  food 
for  the  table  plus  a  conscientious  ingestion  of  every  bit  of  edible 
material.  Of  course,  as  a  matter  of  fact,  neither  of  these  theoret- 
ically ideal  conditions  at  all  prevail.  There  is  a  considerable  loss 
of  nutrient  values  in  the  process  of  cooking  as  ordinarily  practised. 
This  loss  is  undoubtedly  greater  for  fats  than  for  any  other  of  the 
nutrients.  It  is  a  troublesome  and  time-consuming  process  for  the 
housewife  to  conserve  and  utilize  all  of  the  fat  which  gets  melted  and 
floats  about  in  the  water  in  which  foods  are  cooked,  or  adheres  to 
the  utensils  in  which  they  are  prepared.  Nor,  in  the  minds  of  most 
people,  is  there  any  necessity  or  desirability  of  saving  this  fat. 
In  fact,  a  great  many  people  in  this  country  object  very  strongly  to 
what  they  designate  as  "  greasy  cooking/'  Consequently,  floating 
fat  of  soup  stock  is  skimmed  off  and  thrown  away  in  the  vast  majority 
of  instances.  The  result  is  that  in  calculations  made  in  the  way 
those  of  this  study  have  been  made,  which  include  the  total  nutrient 
value  in  the  edible  portion  of  food  materials,  after  deducting  inedible 
waste  and  deducting  the  losses  which  accrue  up  to  the  time  the 
food  reaches  the  consumer,  there  is  bound  to  be  an  apparently 
high  consumption  of  fats.  The  figures  here  presented  are  really 
statements  of  consumption  plus  edible  waste  and  should  be  so 
regarded. 

Another  important  factor  is  that  of  edible  waste  in  garbage: 
That  is  to  say,  the  uneaten  portion  of  the  prepared  food  which  is 
edible  and  might  be  consumed,  but  is  not  for  reasons  of  taste,  over- 
estimation  of  ingestive  capacity,  etc. 


CONSUMPTION    OF    HUMAN    FOOD    IN    THE    UNITED    STATES     247 

It  is  quite  impossible  to  arrive  at  any  accurate  estimate  of  what 
the  amount  of  losses  of  nutrients  in  cooking  and  in  avoidable  wast- 
age of  edible  material  is.  On  the  first  point  it  would  be  extremely 
difficult  ever  to  gather  accurate  data  because  the  practice  of  house- 
wives and  cooks  varies  so  enormously  in  this  regard.  That  a  great 
deal  can  be  accomplished  in  reducing  the  amount  of  edible  material 
going  into  the  garbage  can  has  been  demonstrated  with  both  the 
civilian  and  the  Army  population  of  the  United  States  during  the 
past  year.1 

The  recent  study  of  Murlin  (loc.  cit.)  gives  the  data  regarding 
edible  waste  obtained  from  the  nutritional  surveys  of  the  training 
camps.  The  average  figures  for  213  messes  show  that  7  per  cent, 
of  the  protein  supplied  was  wasted,  9  per  cent,  of  the  fat  and  6  per 
cent,  of  the  carbohydrate.  Because  of  special  conditions  sur- 
rounding the  investigation,  however,  and  because  of  the  differences 
of  camp  life,  these  figures  are  not  at  all  applicable  to  civilian 
conditions. 

Looking  at  the  matter  from  the  national  point  of  view,  it  seems 
probable  that  of  the  protein  injiuman  foods  left  in  the  country  for 
consumption  in  the  statistical  sense,  it  is  safe  to  say  that  5  per 

TABLE  75. — SUMMARY  OF  CONSUMPTION  PER  ADULT  MAN 


Protein 

Fat 

Carbohydrate 

Calories 

Year 

Per 

annum 
(kilos) 

Per  day 

(grams) 

Per 
annum 
(kilos) 

Per  day 

(grams' 

Per 

annum 

(kilos) 

Per  day 

(grams) 

Per  annum 

Per  day 

1 
1911-12           j  44.70 

122 

62.12 

170 

195.48 

536 

1,563.450 

4,283 

1912-13 

44.04 

121      |   60.44 

166 

198.68 

544 

1,558.232 

4,269 

1913-14 

45.08 

124        60.22 

165 

209.25 

573 

1,591.621 

4,361 

1914-15 

43.05 

118     :   63.42 

174 

193.42 

530 

1,560,326 

4,275 

1915-16 

44.48 

122 

61.22 

168 

200.48 

549 

1,574,621 

4,314 

1916-17 

43.01 

118 

62.45 

171 

189.94 

520 

1,536,833 

4,211 

1917-18 

43.14 

118 

62.47 

171 

195.34 

535 

1,559,661 

4,273 

Average,  whole    pe- 

riod    

43.91         120        61.78 

169 

197.45 

541 

1,565.075 

4.288 

Average,    1911-1912 

to  1916-17  

44.05 

121 

61.65 

169 

197.82 

542 

1,566,032 

4,290 

1  Pearl,  R.,  Statistics  of  Garbage  Collection  and  Garbage  Grease  Recovery 
in  American  Cities,  Jour.  Ind.  Eng.  Chem.,  Vol.  10,  No.  11,  p.  927,  1918,  and 
Murlin,  J.  R.,  Diet  of  the  U.  S.  Army  Soldier  in  the  Training  Camp,  Jour. 
Amer.  Med.  Assoc,  Vol.  71,  pp.  950-951,  1918. 


248 


THE    NATION  S    FOOD 


cent,  is  lost  in  edible  wastage;  of  the  fat  left  in  the  country  for 
consumption  as  human  food,  it  is  believed  that  at  least  25  per  cent, 
is  lost  through  wastage.  This  figure  seems  large,  but  it  probably 
underestimates  rather  than  overestimates  the  fact.  Of  the  carbo- 
hydrates, probably  there  is  20  per  cent,  of  edible  wastage. 

The  total  statistical  consumption  (ingestion  plus  edible  wastage) 
of  human  food  in  the  United  States,  by  years  from  1911  to  1918  is 
shown  on  an  " adult  man"  per  capita  basis  in  Table  75. 

Applying  the  estimated  percentage  deductions  for  edible  wastage 
stated  above  to  the  per  capita  average  for  the  whole  period  we 
have  the  following  results  for  ingested  human  food : 


114  grams  protein 

127  grams  fat 

433  grams  carbohydrate 
3424  calories .  . 


per  man  per  day 

per  man  per  day 

per  man  per  day 

per  man  per  day 


These  figures  are  probably  very  close  to  the  fact  as  regards 
protein  and  carbohydrate.  They  are  probably  somewhat  too  high 
still  as  regards  fat,  because  the  edible  wastage  of  this  component 
is  higher  than  the  25  per  cent.  used.  The  intention,  however,  has 
been  to  use  the  most  conservative  figures  in  estimating  waste. 

For  purposes  of  comparison  Table  76  is  inserted.  This  table 
is  based  upon  certain  American  dietary  studies  analyzed  in  the 
writer's  statistical  laboratory. 

TABLE  76. — SUMMARY  OF  SOME  DIETARY  STUDIES  IN  11  GROUPS  OP  116 

FAMILIES 


No.  of 
families 

Aver- 
age 
yearly 
income 

Days 
per 
man 

; 

Protein, 
grams 

Per  ma 

Fat 
grams 

n  per  da: 

Carbo- 
hydrates 
grams 

r 

Energy, 
calories 

Mother  wage  earners  
Garment  makers  
Laborers  
Retired  

8 
7 
6 
5 
11 
8 
32 
17 
5 
5 
12 

$  640 
724 
1497 
1647 
1934 
2133 
2150 
2208 
2253 
2527 

.... 

212 
168 
305 
130 
225 
259 
620 
438 
97 
121 
384 

105 
109 
94 
81 
92 
97 
88 
99 
85 
90 
102 

65 
81 
102 
121 
120 
113 
125 
148 
128 
111 
131 

472 
495 
479 
420 
419 
460 
430 
438 
395 
405 
506 

2895 
3145 
3210 
3095 
3125 
3245 
3195 
3480 
3070 
2980 
3610 

Clerks  (office).  . 

Mechanics  
Teachers 

Professional  men  
Engineers  (professional)  
Salesmen  

Farmers 

Average  

116 

1771* 

260 

95 

113 

447 

3185 

'Average  of  104  families  (farmers  excluded). 


CONSUMPTION    OF   HUMAN    FOOD    IN    THE    UNITED    STATES     249 

The  general  agreement  of  these  results  with  those  set  forth  in 
the  present  study,  which  were  reached  by  totally  different  procedure, 
is  evident.  The  statistical  estimate  of  per  capita  protein  consump- 
tion over  the  whole  population  is  distinctly  higher  than  in  this  small 
group.  The  fat  consumption  is  higher  but  not  by  so  large  an 
amount  as  protein.  The  farmers  and  professional  men  show 

GROSS   CONSUMPTtON 


FIG.  41. — Diagram  showing  the  course  of  gross  consumption  of  protein,  fat 
and  carbohydrate  in  human  food  from  1911-12  to  1917-18,  per  adult  man  per  diem. 
Dash  line  denotes  protein;  dot  line,  fat;  dash-dot  line,  carbohydrate. 


a  higher  net  energy  intake  than  the  general  average  for  the 
whole  country,  which  would,  of  course,  be  expected.  Mechanics 
are  a  little  lower  than  the  average  for  the  country  in  energy  intake. 
In  any  case  there  is  one  fact  which  must  not  be  lost  sight  of, 
namely  that  while  the  figures  of  Table  75  do  in  fact  represent 
ingestion  and  waste  it  still  is  true,  and  the  constancy  of  the  figures 
in  successive  years  proves  its  truth,  that  to  maintain  naturally 
and  unconsciously  a  contented  feeling  the  population  in  respect  of 


250 


THE    NATION  S    FOOD 


nutrition,  actually  uses  up  the  amounts  of  nutrients  indicated  in 
Table  75.  To  make  these  gross  consumption  figures  materially  less 
would  require  a  profound  readjustment  of  the  dietary  and  culinary 
habits  of  the  people,  fixed  by  centuries  of  usage.  Discussion  of  the 
minimum  protein,  fat  and  carbohydrate  requirements  of  a  nation  are 
in  considerable  degree  academic  if  they  base  themselves  upon  net 


FIG.  42. — Diagram  showing  the  energy  value  in  calories  of  the  gross  consumption 
of  human  food,  per  adult  man  per  day. 


consumption  rather  than  gross  consumption.  A  considerable 
excess  over  any  agreed  upon  minimum  physiological  requirements 
must  always  be  allowed,  because  there  will  inevitably  be,  in  fact, 
a  margin  between  actual  gross  consumption  and  net  physiological 
ingestion  or  utilization.  The  present  study,  through  the  figures 
summarized  in  Table  75,  gives  a  clearer  and  probably  more  nearly 
exact  picture  of  what  this  margin  between  net  and  gross  con- 
sumption must  be,  in  a  population  of  the  habits  of  the  American 


CONSUMPTION    OF   HUMAN   FOOD    IN    THE    UNITED    STATES    251 

people,  than  has  hitherto  been  available.  It  may  well  be  theoret- 
ically true  that  a  man  needs  only  75  grams  or  50  grams  of  protein 
per  day  to  sustain  life  and  health,  but  in  actual  fact  the  American  man 
uses  up,  in  one  way  or  another,  about  120  grams  a  day.  Furthermore, 
if  the  last  seven  years  experience  is  any  criterion,  he  will  continue 
to  use  up  about  120  grams  per  diem  until  such  time  as  his  general 
habits  of  life  are  in  some  manner  rather  profoundly  changed. 
Doubtless  they  can  be  changed.  But  until  they  are,  one  must  count 
on  supplying  about  120  grams  of  protein  per  day  to  each  man  equi- 
valent component  of  the  population. 

The  data  of  Table  75  are  shown  graphically  in  Figs.  41  and  42. 

From  these  diagrams  it  is  apparent  that  there  has  been  only  a 
very  slight  decrease  in  per  capita  gross  food  consumption  since  1911. 
This  probably  does  not  mean  that  the  population  is  eating  any  less, 
but  that  because  of  the  gradually  rising  prices  through  all  this  period 
there  has  been  a  minutely  slight  narrowing  of  the  margin  between 
gross  and  net  consumption,  or,  put  in  another  way,  there  has  been 
some  reduction  in  the  wastage  of  edible  foods. 

In  Table  77  are  shown  the  gross  consumption  figures,  on  a  per 
capita  per  day  adult  man  basis,  for  all  commodities. 


252  THE    NATION  S    FOOD 

TABLE  77. — GROSS  CONSUMPTION  OF  HUMAN  FOODS  PER  ADULT  MAN  PER  DAY 


Commodity 

1911-12 

Protein 
in  grams 

Fat  in 
grams 

Carbo- 
hydrate 
in  grams 

Calories 

Grains  and  Derivative  Products 

34  .456 
7.086 
0.352 
0.464 
0.920 

3.000 
3.430 
0.047 
0.012 
0.360 

226.874 
63.076 
4.071 
4.581 
5.176 

1,100 
320 
19 
21 
28 

^    P  °           , 

Onf  a       P  1° 
ei  cerea  s   . 

Sub-total  —  Grains  

43.278 

6.849 

303.778 

1,488 

Vegetables 

2.297 
3.473 
0.987 

0.159 
0.193 
0.331 

6.023 
28.361 
9.718 

36 
132 
47 

215  ' 

Sub-total  —  Vegetables  

6.757 

0.683 

44.102 

0.016 

134.506 

552     , 

Fruite 

0.298 
0.054 
0.261 
0.224 

0.293 
0.013 
0.130 
0.247 

10.644 
1.041 
4.174 
5.223 

48 
5 
19 
24 

Bananas                                              

Other  fruits                                      

Sub-total  —  Fruits  

0.837 

0.683 

21.082 

96    i 

Vegetable  Oils  and  Nuts 
Nuts 

1.393 

2.670 
15.990 
0.670 

1.050 
0.559 

35 
149 
10 

Vegetable  oils 

Chocolate  and  cocoa  

0.286 

Sub-total  —  Oils  and  Nuts  

1.679 

19.330 

1.609 

194  ;, 

Fish.  . 

2.994 

0.660 

0.001 

19 

Sub-total  —  All  Primary 

55.561 

28.205 

505.078 

2,564 

Meats  and  Meat  Products 
Beef  and  products 

18.803 
13.385 
1.576 

17.785 
67.612 
2.116 

0.059 
0.092 
0.018 

244 
684 
26 

Pork  adn  products 

Mutton  and  products 

Sub-total—  Meats  

33.742 

87  511 

0   168 

954 

Poultry  and  eggs 

8.115 

5.712       

86      - 

Oleomargarine  

0  023 

1   620 

15      - 

Dairy  products. 

25.018 

47  .  130 

30.318 

666    ^ 

Sub-total  —  All  Secondary  

66.898      141.979 

30.486 

1,721 

Grand  Total  122  .459       170  .  184 

535.564 

4,285 

CONSUMPTION    OF    HUMAN    FOOD    IN    THE    UNITED    STATES     253 

TABLE  77 — Continued 

1912-13 


\jommoaity 

Protein 
in  grams 

Fat  in 
grams 

Carbo- 
hydrate 
in  grams 

Calories 

Grains  and  Derivative  Products 
Wheat  and  products  
Corn  products  
Rye  products  
Rice  and  products  
Other  cereals 

. 

33.692 
6.897 
0.362 
0.536 
0  884 

2.936 
3.326 
0.048 
0.013 
0  348 

221.844 
61.415 
4.192 
5.295 
4911 

1,075 
311 
19 
24 
°7 

Sub-total^-Grains  .  . 

42  371 

6  671 

297  657 

1  456 

Vegetables 
Legumes  
Potatoes  
Other  vegetables  

2.379 
4.618 
1.000 

0.164 
0.257 
0  328 

6.236 
37.713 
9  674 

37 
176 

47 

Sub-total  —  Vegetables  

7.997 

0.749 

53.623 

260 

Sugars  

0  015 

138  965 

570 

Frvita 

Apples  
Oranges  
Bananas  
Other  fruits  

0.322 
0.054 
0.244 
0.277 

0.318 
0.013 
0.122 
0.247 

11.546 
1.034 
3.910 
6.243 

52 
5 
18 
29 

Sub-total  —  Fruits  

0.897 

0.700 

22.733 

104 

Vegetable  Oils  and  Nuts 
Xuts  

1  468 

2  750 

1   115 

36 

Vegetable  oils.  .  .    . 

15  509 

144 

Chocolate  and  cocoa  

0.270 

0.632 

0.528 

9 

Sub-total—  Oils  and  Nut*  

1.738 

18.891 

1.643 

189 

Fish  

2.878 

0.626 

0.001 

18 

Subtotal—  All  Primary  

55.896 

27.637 

514.622 

2,597 

Meats  and  Meat  Products 
Beef  and  products  
Pork  and  products  
Mutton  and  products  

17.664 
12  928 
1  .648 

16.806 
65.210 
2.390 

0.056 
0.088 
0.018 

230 
660 
29 

Sub-total—  Meats  

32.214 

84  .456 

0.161 

919 

Poultry  and  eggs 

8  111 

5  710 

86 

Oleomargarine  

0.026 

1.812 

17 

Dairy  products 

24  396 

45  977 

29  543 

649 

Sub-total—  All  Secondary  '  

64.747 

137.955 

29  .704 

1,671 

Grand  Total  .       . 

120  643 

165  592 

544  326 

4,268 

254 


THE    NATION  S   FOOD 
TABLE  77 — Continued 


Commodity 

1913-14 

Protein 
in  grams 

Fat  in 
grams 

Carbo- 
hydrate 
in  grams 

Calories 

Grains  and  Derivative  Products 

38  .829 
6.738 
0.372 
0.620 
0.998 

3.387 
3.238 
0.049 
0.015 
0.403 

255.666 
60.007 
4.305 
6.127 
5.275 

1,239 
304 

20 

28 
29 

1,620 

40 
138 
46 

Rice  and  products  
Other  cereals  

Sub-total—  Grains  

47.557 

7.092 

331.380 

Vegetables 
Legumes  
Potatoes  
Other  vegetables  

2.556 
3.624 
0.952 

0.176 
0.201 
0.306 

6.730 
29.596 
9.529 

Sub-total  —  Vegetables 

7.132 

0.683 

45.855 
147.266 

224 
604 

31 
4 
20 
24 

Sugars  

0.015 

Fruits 
Apples 

0.193 
0.051 
0.274 
0.222 

0.190 
0.013 
0.137 
0.253 

6.899 
0.977 
4.380 
4.996 

Oranges 

Bananas  ... 

O  ther  fruits  

Sub-total—  Fruits  

0.740 

0.593 

17.252 

79 

42 

168 
11 

Vegetable  Oils  and  Nuis 
Nuts  

1.673 
0.340 

3.166 
18.028 
0.795 

1.278 

Vegetable  oils  
Chocolate  and  cocoa  

0.664 

Sub-total  —  Oils  and  Nuts  

2.013 

21.989 

1.942 

221 

Fish  

2.867 

0.618 

0.001 

18 

Sub-total  —  All  Primary  

60.324 

30.975 

543.696 

2,766 

221 
625 
31 

Meats  and  Meat  Products 
Beef  and  products  ...    . 

16.905 
12.136 
1.621 

16.212 
61.765 
2.577 

0.053 
O.OS3 
0.018 

Pork  and  products  

Mutton  and  products  

Sub-total  —  Meats  

30.643 

80.554 

0.153 

876 

Poultry  and  eggs  

8.156 

5.743 



87 

Oleomargarine  

0.026 

1.773 

17 

Dairy  products  

24.358 

45.942 

29.437 

648 

Sub-total—  All  Secondary  

63.183 

134.012 

29.590 

1,628 

Grand  Total  

123.507 

164.987   ! 

573.286 

4,394       L 

CONSUMPTION    OF    HUMAN    FOOD    IN    THE    UNITED    STATES     255 

TABLE  77— Continued 

1914-15 


Commodity 

Protein 
in  grams 

Fat  in 
grams 

Carbo- 
hydrate 
in  grams 

Calories 

Grains  and  Derivative  Products 
Wheat  and  products  
Corn  products  

32  .059 
6.600 

2.794 
3  163 

211.133 
58  793 

1,023 
298 

Rye  products  
Rice  and  products  
Other  cereals                 .                       

0.368 
0.440 
0.936 

0.049 
0.011 
0  380 

4.256 
4.343 
4  908 

19 
20 

28 

Sub-total  —  Grains  

40.403 

6.397 

283  .433 

1,388 

Vegetables 
Legumes                                       

2.254 

0  159 

5  877 

35 

Potatoes  
Other  vegetables  

4.335 
1.095 

0.241 
0  332 

35.399 
9  984 

165 
49 

Sub-total  —  Vegetables 

7.684 

0  732 

51   260 

24Q 

Sugars             .  .          ...          

0.015 

141  484 

580 

Fruits 
Apples  

0.336 

0.332 

12.039 

54 

(  )ranges                                                        .               

0.049 

0  012 

0  945 

4 

Bananas  
Other  fruits  

0.226 
0.258 

0.113 
0.216 

3.613 
5.56C 

17 
26 

Sub-total  —  Fruits  

0.869 

0.673 

22  .  157 

101 

Vegetable  Oils  and  Nuts 
Nuts  

1.668 

3.115 

1.258 

41 

Vegetable  oils  
Chocolate  and  cocoa  

0.301 

19.489 
0.707 

0.588 

181 
10 

Sub-total  —  Oils  and  Nuts  

1.969 

23.311 

1.846 

232 

Fish  

2.843 

0.614 

0.001 

18 

Sub-total  —  All  Primary  

53.783 

31.727 

500.181 

2,568 

Meats  and  Meat  Products 
Beef  and  products  
Pork  and  products  

16.662 
13.655 
1  384 

16.061 
70.678 
2   105 

0.054 
0.094 
0  015 

219 
714 
25 

Sub-total  —  Meats  

31.677 

88.676 

0.163 

956 

Poultry  and  eggs  

8.156 

5.743 

87 

Oleomargarine                               •           

0  025 

1  733 

16 

Dairy  products  

24.307 

45.870 

29.586 

648 

Sub-total  —  All  Secondary  

64.165 

142.022. 

29  .749 

1,707 

Or  and  Total 

117  948 

173  749 

529  930 

4,275 

256 


THE    NATION  S    FOOD 
TABLE  77— Continued 


1915-16 


Commodity 
Fiotoin 
in  grams 

Fat  in 
grams 

Carbo- 
hydrate 
in  grams 

Calories 

Grains  and  Derivative  Products 

3.260 

246.108 

1,193 

fnrn  nrnHurts                                                                         6.483 

3.100 

57.767 

292 

F?VP  nroHurts                                                           ®.  370 

0.049 

4.282 

20 

Rice  and  products                                       0-  537 

0.013 

5.308 

24 

Other  cereals  1-036 

0.428 

5.219 

30 

Sub-total  —  Grains                          ^5  .  789 

6.850 

318.684 

1,559 

Vegetables 

0.134 

4.955 

29 

Potatoes                                              3  •  720 

0.207 

30.380 

142 

Other  vegetables                               '                •            •           1.041 

0.354 

11.172. 

54 

Sub-total—  Vegetables  6.  682 

0.695 

46.507 

225 

Sugars                      0.  015 

130.441 

535   - 

Fruits 
Apples  1       0.310 
Oranges  0.  049 

0.308 
0.012 

11.130 
0.944 

50 
4 

Bananas                                                             ......             0.  199 

0.099 

3.182 

15 

Other  fruits                                              0.  300 

0.296 

6.640 

31 

Sub-total  —  Fruits                                 j       0.  858 

0.715 

21.896 

100 

Vegetable  Oils  and  Nuts 
Nuts.      .                            1.546 

3.207 

1.  177 

41 

Vegetable  oils  
Chocolate  and  cocoa                          0  383 

13.693 
0.899 

0.748 

127 
13 

Sub-total  —  Oils  and  Nuts  1  .  929 

17.799 

1.925 

181     i 

Fish..                                                                                             2.577 

0.517 

0.001 

16 

Sub-total—  All  Primary  

57 

850 

26 

.576 

519 

454 

2,616 

Meats  and  Meat  Products 

16 

925 

16 

181 

o 

056 

221 

Pork  and  products 

13 

058 

69 

083 

o 

094 

697 

Mutton  and  products  

1 

298 

2 

.019 

0 

014 

24 

Sub-totvl  —  Meats  

31 

233 

87 

033 

0 

164 

939 

Poultry  and  eggs 

g 

132 

. 

727 

87 

Oleomargarine  

0 

026 

1 

.785 

17 

Dairy  products  

?4 

635 

46 

.593 

29 

639 

656 

Sub-total—  All  Secondary  

64 

026 

141 

.138 

29 

803 

1,699 

Grand  Total  . 

121 

876 

167 

714 

549 

257 

4  315         J 

CONSUMPTION    OF   HUMAN    FOOD    IN    THE    UNITED    STATES     257 
TABLE  77 — Continued 

1916-17 


Commodity 

Protein 
in  grams 

Fat  in 
grams 

Carbo- 
hydrate 
in  grams 

Calories 

Grains  and  Derivative  Products 
Wheat  and  products  
Corn  products  
Kyr  products  
Hire  and  products  
(  )ther  cereals  

32.578 
6.399 
0.388 
0.804 
1.247 

2.839 
3.054 
0.051 
0.020 
0.526 

214.602 
57.021 
4.496 
7.935 
5.997 

1,040 
288 
21 
36 
35 

Sub-total  —  Grains  

41.416 

6.490 

290.051 

1,420 

\  ~e>/etnbles 

2.405 

0.165 

6.286 

37 

Potatoes  
Other  vegetables  

2.972 
0.897 

0.165 
0.318 

24.275 
10.073 

113 

48 

Sub-total  —  Vegetables  

6.274 

0.648 

40.634 

198 

0  014 

138.211 

567 

Fruits 
Apples  

0.269 

0.268 

9.682 

43 

Oranges  
Bananas  
Other  fruits  

0.069 
0.183 
0.229 

0.017 
0.092 
0.267 

1.330 
2.933 
5.314 

6 
14 
25 

Sub-total  —  Fruits  

0.750 

0.644 

19  .  259 

88 

Vf.irtable  Oils  and  Nuts 
Nuts 

1.521 

3.351 

1.165 

42 

Vegetable  oils          •                                

17.361 

162 

Chocolate  and  cocoa  

0.589 

1.381 

1.149 

20 

Sub-total  —  Oils  and  \uts 

2  110 

22.093 

2.314 

224 

Fish                                   

2.673 

0.558 

0.001 

17 

Sub-total  —  All  Primary  

53  .  237 

30.433 

490.470 

2,514 

Meats  and  Meat  Products 

17  852 

17  071  • 

0.060 

233 

Pork  and  products  
Mutton  and  products  

12.650 
1.161 

66.583 
1.796 

0.092 
0.013 

672 
22 

Sub-total  —  Meats 

31   612 

85   205 

0.  163 

924 

Poultry  and  eggs                                   

8.105 

5.710 

86 

Oleomargarine  

0.039 

2.717 

25 

Dairy  products  

24  .  850 

47.023 

29.751 

662 

Sub-total  —  All  Secondary  

64  .  606 

140.655 

29.914 

1,697 

Grand  Total                               

117.843 

171.088 

520.384 

4,211 

17 


258 


THE  NATION'S  FOOD 

TABLE  77 — Contimied 


Commodity 

1917-18 

Protein 
in  grams 

Fat  in 
grams 

Carbo- 
hydrate 
in  grams 

Calories 

Grains  and  Derivative  Products 

29.374 
7.570 
0.768 
0.960 
2.033 

2.556 
3.712 
0.102 
0.024 
0.722 

193.483 
67.313 
8.891 
9.476 
11.020 

938 
342 
41 
43 

60 

Sub-total  —  Grains  

40.705 

7.116 

290.183 

1,424 

Vegetables 

3.297 
4.471 
1.145 

0.229 
0.248 
0.393 

8.657 
36.516 
12.439 

51 
170 
59 

Potatoes                                              

Other  vegetables      .                 

Sub-total  —  Vegetables  

8.913 

0.870 

57.612 

280 

Sugars 

0.014 

136.611 

560 

Fruits 
Apples                     .    .              

0.233 
0.035 
0.180 
0.290 

0.233 
0.009 
0.090 
0.211 

8.383 
0.667 
2.884 
6.847 

38 
3 
13 
31 

Oranges.  .  .          

Bananas 

Other  fruits 

Sub-total  —  Fruits     .      .                 ... 

0.738 

0.543 

18.781 

85 

Vegetable  Oils  and  Nuts 
Nuts  

2.559 

5.601 
17  329 

1.969 

71 
161 
21 

0.627 

1.476 

1.224 

Sub  -total  —  Oils  and  Nuts 

3.186 

24.406 

3.193 

253 

Fish  

2.655 

0.558 

0.001 

17 

Sub-total—  All  Primary  

56.211 

33.493 

506.381        2,619 

Meats  and  Meat  Products 
Beef  and  products.  .'.    . 

16.856 
11.830 
0.884 

16.040 
63  .  888 
1.463 

0.049 
0.089 
0.010 

219 
643 
17 

Pork  and  products  

Mutton  and  products  .'  

Sub-total  —  Meats  

29  .  522 

81.269 

0.147           878 

Poultry  and  eggs  

7.769 

5.472 

83 

Oleomargarine  

0.056 

3.905 

37 

Dairy  products  

24.640 

47.007 

28^644           656 

Sub-total  —  All  Secondary  

61.987 

137.653 

28.791        1,654 

Grand  Total  

118.198 

171.146 

535.172        4,273 

CONSUMPTION    OF   HUMAN    FOOD    IN    THE    UNITED    STATES    259 

In  bringing  this  book  to  a  conclusion,  the  writer  would  empha- 
size that  he  has  been  solely  concerned  in  the  presentation  of  an 
accurate  picture  of  the  facts  regarding  an  obviously  important  mat- 
ter, national  nutrition.  He  has  no  theories  to  propound  about  these 
facts,  and  discussions  about  the  relations  of  national  nutrition  to  var- 
ious social,  political,  medical,  economic,  or  industrial  problems  are 
conspicuously  absent  from  the  book.  This  is  deliberate.  It  does 
not  indicate  that  the  writer  fails  to  perceive  these  problems,  and 
their  relation  to  national  nutrition.  It  means  rather  that  he  has 
thought  it  wiser  to  separate  sharply  the  facts  as  such  from  their 
possible  application.  The  book  constitutes  a  definite  piece  of 
statistical  research,  precisely  delimited  as  to  scope.  It  makes  avail- 
able for  the  first  time  a  knowledge,  to  at  least  the  first  degree  of 
approximation,  of  how  much  and  what  kinds  of  food  the  American 
people  as  a  great  whole  eat. 


6W 


j 


ttL 


". 


APPENDIX 

THE    CONSUMPTION    OF   NUTRIENTS  BY  DOMESTIC   ANIMALS  IN 
THE  FORM  OF  FEEDS  AND  FODDERS 

It  was  the  original  intention  in  this  study  to  follow  the  statistical 
analysis  of  human  food  consumption  with  an  equally  detailed  and 
searching  analysis  of  the  consumption  of  nutrients  by  the  domestic 
animals.  Indeed,  the  preliminary  statistical  work  had  been  com- 
pleted. But  the  signing  of  the  armistice  and  the  consequently 
necessary  diversion  of  the  writer's  energies  and  interests  into 
totally  different  channels  have  made  the  carrying  out  of  the  original 
plan  impossible.  It  does,  however,  appear  desirable  that  all  of 
the  work  done  on  the  animal  feeds  and  fodders  should  not  be  lost. 
Consequently,  I  am  inserting  here  as  an  appendix  the  final  table 
of  consumption  of  animal  feeds  in  the  several  years.  The  figures 
in  this  table  were  reached  by  precisely  the  same  statistical  plan 
as  has  been  followed  in  the  case  of  human  foods  in  the  body  of  the 
book.  Exports  and  imports  were  balanced  to  get  net  exports. 
These  net  exports  were  deducted  from  net  production  (after  taking 
out  losses,  etc.)  to  find  net  consumption.  In  the  final  table  here 
reproduced  many  single  products,  which  in  the  intermediate 
calculations  were  kept  separate,  are  grouped  in  large  general  classes, 
such  as  "  Wheat  and  products."  This  rubric  includes  all  the  wheat 
milling  by-products,  wheat  fed  as  such,  etc. 

Beyond  the  figures  given  in  this  table  should  come  the  nutrients 
derived  by  grazing  animals  from  green  pasturage  harvested  by  the 
animals  themselves.  In  certain  of  the  European  countries  attempts 
have  been  made  to  estimate  this  exceedingly  difficult  quantity. 
Under  the  conditions  of  animal  husbandry  prevailing  in  the  United 
States,  and  having  due  regard  to  the  enormous  size  of  the  country 
and  the  consequent  diversity  of  conditions,  it  seems  to  the  writer 
hopelessly  impossible  to  arrive  at  a  significant  national  estimate 
of  the  amount  of  nutriment  got  by  animals  from  pasturage.  One 
can,  of  course,  guess  at  a  figure,  but  there  is  no  means  of  evaluating 
the  probable  error  of  the  guess.  Consequently,  the  figures  given 
in  the  following  table  are  to  be  interpreted  as  minimum  amounts 
of  nutrients  consumed  by  domestic  animals,  which  can  be  definitely 
accounted  for  statistically.  To  them  should  be  added  the  unknown 
X  of  pasturage. 

261 


262  THE  NATION'S  FOOD 

SHOWING  THE  CONSUMPTION  OF  ANIMAL  FEEDS  AND  FODDERS 

1911-1912 


Commodity 

Protein 
(metric  tons) 

Fat 

(metric  tons) 

Carbohydrates 
(metric  tons) 

Calories 
(millions) 

Corn  and  products  

5,750,803 

2,723,188 

38,159,237 

205,392,129 

Wheat  and  products  
Oats  and  products     .    ... 

519,415 
1  392  482 

172,818 
492  120 

2,136,889 
6  706  189 

12,500,360 
37  787  510 

Barley  and  products  
Rye  and  products  
Buckwheat  and  products.  . 
Rice  and  products  
Kaffir  corn  

277,771 
66,356 
27,819 
6,912 
83,741 

57,825 
11,942 
6,641 
1,287 
22,633 

1,253,291 
320,247 
131,183 
28,424 

528,848 

6,816,172 
1,696,406 
713,751 
156,856 
2,722,540 

Sub-total  —  Grains   

8  105  474 

3  483  292 

49  233  636 

267  530  636 

Oil  cake  and  meal  

561,319 

134,231 

494,417 

5,578,735 

Molasses  

166  071 

680  985 

Peanuts 

3  906 

6  685 

2899 

90  112 

Hav  

5,164,437 

1,537,036 

26,498,477 

144,135,859 

Sub-total  —  All  Primary  .  .  . 

13,835,136 

5,161,244 

76,395,500 

418,016,327 

Dairy  products  

610  523 

40  166 

722,987 

5,844,321 

Grand  Total 

14  445  659 

5  201  410 

77  118  487 

423  860  648 

APPENDIX 


263 


Commodity 

1912-1913 

Protein 
(metric  tons) 

Fat 
(metric  tons) 

Carbohydrates 
(metric  tons) 

Calories 
(millions) 

Corn  and  products  
Wheat  and  products  
Oats  and  products  

7,227,040 
561,015 
2,175,772 
387,088 
65,415 
31,522 
7,536 
111,654 

3,438,178 
186,139 
769,818 
78,150 
11,876 
7,488 
1,359 
30,177 

48,148,008 
2,316,813 
10,472,663 
1,895,243 
310,297 
154,390 
32,571 
705,130 

259,057,323 
13,532,664 
59,027,643 
10,085,870 
1,651,122 
831,952 
177,121 
3,630,053 

Barley  and  products 

Rye  and  products  
Buckwheat  and  products.  . 
Rice  and  products  
Kaffir  corn  ....        ... 

Sub-total  —  Grains  

10,545,728 

4,517,636 

64,002,139 

347,719,494 

Oil  cake  and  meal 

541,635 

129,054 

477,903 
164,017 
3,178 
35,511,502 

5,382,199 
672,566 
98,773 
193,161,318 

Molasses 

Peanuts  

4,282 
6,921,035 

7,327 
2,059,832 

Hay  

Sub-total  —  All  Primary.  .  . 

18,012,680 

6,713,849 

100,158,739 

547,034,350 

Dairy  products  

604,565 

39,774 

715,931 

5,787,287 

Grand  Total 

18,617,245 

6,753,623 

100,874,670 

552,821,637 

264 


THE  NATION'S  FOOD 


Commodity 

1913-1914 

Protein 
(metric  tons) 

Fat 
(metric  tons) 

Carbohydrates 
(metric  tons) 

Calories 
(millions) 

Corn  and  products  
Wheat  and  products  
Oats  and  products  
Barley  and  products  
Rye  and  products  

5,668,037 
607,984 
1,762,488 
305,186 
80,744 
21,270 
7,644 
139,568 

2,682,773 
200,761 
622,995 
63,257 
14,084 
5,099 
'   1,377 
37,721 

37,592,297 
2,495,609 
8,487,380 
1,394,568 
405,923 
97,221 
33,086 
881,413 

202,351,941 
14,594,493 
47,826,293 
7,558,447 
2,126,645 
533,288 
179,851 
4,537,566 

Buckwheat  and  products.  . 
Rice  and  products  
Kaffir  corn  

Sub-total  —  Grains   .... 

8,576,823 

3,623,876 

51,362,590 

279,501,383 

Oil  cake  and  meal  

617,218 

147,782 

543,300 
200,539 
3,456 
31,004,223 

6,134,303 
822,327 
107,406 
168,644,423 

Molasses  

Peanuts              .    .      .    . 

4,656 
6,042,586 

7,968 
1,798,389 

Hay 

Sub-total  —  All  Primary  .  .  . 

15,241,283 

5,578,015 

83,114,108 

455,209,842 

Dairy  products 

611,643 

40,239 

724,314 

5,855,050 

Grand  Total  

15,852,926 

5,618,254 

83,838,422 

461,064,892 

APPENDIX 


265 


Commodity 

1914-1915 

Protein 
(metric  tons) 

Fat 

(metric  tons) 

Carbohydrates 
(metric  tons) 

Calories 
(millions) 

Corn  and  products 

6,179,888 
562,816 
1,572,114 
302,093 
54,906 
26,732 
6,683 
167,481 

2,927,469 
183,232 
555,180 
61,915 
9,313 
6,349 
1,404 
45,265 

41,079,900 
2,328,559 
7,574,133 
1,423,313 
261,851 
130,563 
21,773 
1,057,696 

221,028,602 
13,561,180 
42,669,860 
7,651,115 
1,385,527 
704,059 
129,613 
5,445,079 

Wheat  and  products  
Oats  and  products  

Barley  and  products  
Rye  and  products  .    ... 

Buckwheat  and  products.  . 
Rice  and  products  
Kaffir  corn  

Sub-total  —  Grains 

8,870,669 

3,789,595 

53,874,626 

292,548,738 

Oil  cake  and  meal  

680,219 

161,939 

600,889 
135,546 
3,719 
34,632,148 

6,760,704 
555,816 
115,590 
188,378,160 

Molasses.       .         

Peanuts                           .    . 

5,011 
6,749,653 

8,575 
2,008,825 

Hay.. 

Sub-total—  All  Primary.  .  . 

16,305,552 

5,968,934 

89,246,928 

488,359,008 

Dairy  products  

627,128 

41,258 

742,652 

6,003,283 

Grand  Total 

16,932,680 

6,010,192 

89,989,580 

494,362,291 

266 


THE    NATION  S   FOOD 


Commodity 

1915-1916 

Protein 
(metric  tons) 

Fat 
(metric  tons) 

Carbohydrates 
(metric  tons) 

Calories 
(millions) 

Corn  and  products  
Wheat  and  products 

6,714,748 
806,150 
2,266,087 
381,716 
79,696 
23,107 
5,494 
303,524 

3,200,688 
265,143 
801,155 
76,111 
13,300 
5,497 
1,178 
82,034 

45,033,322 
3,302,518 
10,911,496 
1,927,738 
408,617 
111,569 
17,013 
1,916,851 

241,975,130 
19,314,915 
61,489,015 
10,178,118 
2,126,106 
603,375 
103,124 
9,868,060 

Oats  and  products  

Barley  and  products  
Rye  and  products      ...    . 

Buckwheat  and  products.  . 
Rice  and  products  

Kaffir  corn  ...        

Sub-total—  Grains  10,580,082 

4,444,992 

63,628,444 

345,652,185 

Oil  cake  and  meal  

514,981 

121,413 

457,127 
140,706 
3,432 
41,873,485 

5,116,469 
576,974 
106,663 
227,766,702 

579,218,993 

Molasses                       .    . 

Peanuts 

4,624 
8,160,957 

7,913 

2,428,856 

Hay.. 

Sub-total—  All  Primary.  .  .     19,260,644 

7,003,174 

106,103,194 

Dairy  products     

652,081 

42,900 

772,201 

6,242,150 

Grand  Total  

19,912,725 

7,046,074 

106,875,395 

585,461,143 

APPENDIX 


267 


Commodity 

1916-1917 

Protein 

(metric  tons) 

Fat 
(metric  tons) 

Carbohydrates;        Calories 
(metric  tons)   i       (millions) 

Corn  and  products  

5,855,023 
437,287 
1,750,287 
284,856 
64,951 
16,974 
4,673 
142,819 

2,759,071 
143^308 
617,062 
59,461 
10,846 
4,066 
1,043 
38,600 

38,554,303 
1,804,983 
8,439,477 
1,277,398 
319,325 
78,129 
13,022 
901,944 

207,773,325 
10,527,982 
47,524,602 
6,959,281 
1,676,654 
427,780 
82,122 
4,643,259 

Wheat  and  products  
Oats  and  products  
Barley  and  products  
Rye  and  products  
Buckwheat  and  products.  . 
Rice  and  products  
Kaffir  corn                  .    .    . 

Sub-total  —  Grains  

8,556,465 

3,633,352 

51,387,954 

279,609,790 

Oil  cake  and  meal 

553,544 

129,999 

492,401 
150,075 
3,392 
43,378,018 

5,499,100 
615,392 
105,430 
235,950,464 

Molasses 

Peanuts  

4,570 
8,454,185 

7,821 
2,516,126 

Hay  

Sub-total—  All  Primary.  .  . 

17,568,764 

6,287,298 

95,411,840 

521,780,176 

Dairy  products  

675,265 

44,425 

799,655 

6,464,075 

Grand  Total 

18,244,029 

6,331,723 

96,211,495 

528,244.251 

268 


THE  NATION'S  FOOD 


1917-1918 


Commodity 

Protein 
(metric  tons) 

Fat 
(metric  tons) 

Carbohydrates 
(metric  tons) 

Calories 
(millions) 

Corn  and  products 

6,770,333 

3,245,104 

46,055,653 

246,808,493 

Wheat  and  products  
Oats  and  products  
Barley  and  products  
Rye  and  products  .... 

521,224 
2,274,067 
334,422 

85,582 

177,320 
800,870 
64,236 
13,643 

2,073,796 
10,970,728 
1,785,921 
371,429 

12,291,942 
61,762,002 
9,292,200 
2,000,937 

Buckwheat  and  products.  . 
Rice  and  products  

28,831 

2,868 

6,810 
535 

146,414 
11,745 

781,940 
64,881 

Kaffir  corn  

201,180 

54,373 

1,270,517 

6,540,695 

Sub-total  —  Grains  

10,218,325 

4,362,844 

62,685,922 

339,540,751 

Oil  cake  and  meal  
Molasses  

715,317 

166,313 

636,403 
160,425 

7,090,224 
657,834 

Peanuts   . 

7609 

13021 

5648 

175,524 

Hay 

7  265  588 

2  162  377 

37  279  384 

202  777  540 

Sub-total  —  All  Primary.  .  . 

18,206,839 

6,704,555 

100,767,782 

550,241,873 

Dairy  products  

686,768 

45,182 

813,277 

6,574,191 

Grand  Total.  .  .  . 

18  893  607 

6  749  737 

101  581  059 

556  816,064 

INDEX 


ADULT  man  basis,  245 

men,  population  equivalent  in,  245 
Age-intake  factors,  245 
Alaska,  95,  123 

Alcoholic  beverages,  33,  35,  37 
Alimentary  paste  products,  96 
Allies,  146,  244 
Almonds,  98 
Alsberg,  C.  L.,  40 
Animal  feeds  and  fodders,  262 

Husbandry  Division,  62,  63 
Animals  slaughtered,  59 
Annual  human  food  production,  77 
Anthracnose,  33 
Apples,  42 

Apricots,  dried,  42,  127 
Armour  &  Co.,  59,  61 
Armsby,  H.  P.,  44 
Atwater,   W.   O.   and  Bryant,  A.  P., 

30,  33,  40,  44,  45,  59,  60,  62,  96,  97, 

98,  99,  112,  113,  126,  127,  136 
Austria,  18 

BACON,  22,  112 
Bananas,  97 
Barley  flour,  36 

meal,  36 

Beans,  37,  96,  126 
Beef,  58,  111,  170,  237 

canned,  136 

pickled,  136 
Beet  sugar,  39,  97 
Bernhardt,  Joshua,  40 
Biscuit,  126 
Bologna  sausage,  112 
Bolshevism,  17 
Boston  crackers,  126 
Brain,  59 
Brazil  nuts,  98 
Bread,  126 
Breakfast  foods,  36 


Broiler  chicks,  62 

Broken  rice,  96 

Bryant,  A.  P.,  30,  33,  40,  44,  45,  59, 

60,  62,  96,  97,  98,  99,  112,  113,  126, 

127,  136 

Buckwheat  flour,  37 
Bureau  of  Animal  Industry,  58 

of  Chemistry,  41,  45 
Butter,  113 

crackers,  126 

substitutes,  113 

CABBAGE,  39 

crop,  39 

Cacao,  crude,  99 
Calculations,  30,  195 
California  Packing  Corporation,  42 
Caloric  value,  consumption  in  terms 

of,  229,  236 

Calories,  total  exported,  155 
Calory,  29 

content  of  exported  human  foods, 

161,  168,  173 
Cane  sugar,  97 
Canned  beef,  22,  136 

corn,  39 

peas,  39 

pork,  136 

tomatoes,  39 
Carbohydrates,  32 

consumption  of,  228,  235,  240 

gross  exports  of,  160,  166,  172 

production,  83,  88 

total  exported,  155 
Carcass  beef,  58 
"Carry-over, "32,  210 
Caul  fat,  61 
Cellulose,  32 
Changes,  food  exports,  154 

in  food  consumption,  231,  242 
Chase,  S.,    10 


269 


270 


INDEX 


Cheese,  113 

Chinese  nut  oil,  98 

Chocolate,  99 

Classification  of  food,  27 

Cleaned  rice,  96 

Cocoa,  99 

Cocoanut  oil,  42,  45,  98 

shredded,  98 
Cod,  127 

cured,  99 

Commissioner  of  Internal  Revenue,  61 
Concentration  of  nutrients,  158,  208 
Condensed  milk,  22,  113,  137,  152,  170 
Confectionery,  126 

Conservation,  146,  225,  241,  243,  244 
Consumption,  209,  212,  219,  220,  221, 
222,  243 

by  domestic  animals,  261 

in  terms  of  caloric  value,  229,  236 

of  carbohydrate,  228,  235,  240 

of  fat,  227,  234,  238,  249    • 

of  protein,  226,  233,  237 

per  adult  man  per  day,  252 

per  capita  per  diem,  244    • 

summary  of,  247 
Conversion  factors,  45,  46,  63,  64,  100, 

113,  127,  128,  137 
Corn  flour,  33,  34 

meal,  33,  34 

oil,  22,  42,  44 

syrup,  126 

Cottonseed  oil,  42,  44,  98 
Crab  meat.  99 
Crackers,  126 
Cream,  113 

nuts,  98 

crackers,  126 

Crop-end  reserves,  210,  211 
Cuba,  40 
Cured  cod,  99 

fish,  99,  127 

herring,  99 

mackerel,  99 
Currants,  97 
Custom  milling,  34 

DAIRY  cows,  63,  92 

products,  63,  82,  83,  84,  113,  159, 
160,  161,  206,  207,  225,  231,  237,  239 


Dates,  97 

Deductions,  32,  35,  41,  57,  97,  99,  175, 

176,  177,  246,  248 
Dietary  habit,  222 

standards,  244 

studies,  248  . 
Domestic  animals,  27 
consumption  by,  261 

exports,  123 
Dressed  weight,  60 
Dried  beans,  96 

lima  beans,  96 

peas,  126 
Dry-salted  bellies,  136 


EDIBLE  offal,  58,  59,  60,  61 
from  calves,  60 
from  hogs,  60 
from  sheep  and  lambs,  61 
olive  oil,  98 
waste,  246 

Egg  crackers,  126 

Eggs,  62,  82,  83,  84,  112,  159,  160,  161, 

231,  239 
dried,  112 
frozen,  112 

Eltzbacher  Commission,  18 

Embargoes,  25 

Energy  content,  241 

of  wheat  crop,  92 
values,  29.  84,  89,  230 

England,  19 

Ether  extract,  32 

Europe,  food  map  of,  18 

Evaporated  milk.  137 

Excess  exportation,  157 
production,  157 

Expeditionary  Forces,  22 

Exported  human  foods,   calory  con- 
tent of,  161,  168,  173 

Exports,  19,  20,  23,  24,  25,  220 
excess,  157 
gross,  123,  154,  155 
net,  175,  196,  203,  204,  205,  207 
of  carbohydrate,  160,  166,  172 
of  domestic  merchandise,  123 
of  fat,  148,  160,  164,  171 
of  foreign  merchandise,  123 


INDEX 


271 


Exports  of  primary  human  foods,  129, 

145,  147,  148 
of  protein,  159,  162,  171 
of   secondary   human   foods,    gross 

domestic,  138,  150 
of  wheat,  23 

flour,  23 

production  ratio,  148,  149,  153,  154 
to  Western  Allies,  20 

FACTORS,  age-intake,  245 

conversion,  46,  64,   100,   113,   128, 

137 

Failure  to  harvest,  32 
Famine,  17 

Farm  reserves  of  wheat,  211 
Fat,  32,  56,  225 
and  Oil  Survey,  43,  44,  45 
consumption  of,  227,  234,  238,  249 
gross  exports  of,  160,  164,  171 
production,  83,  87 
total  exported,  155 
Fatty  acids,  32 
Feeds,  35,  261 

and  fodders,  animal,  262 
Figs,  97 
Filberts,  98 
Fiscal  year,  31 
Fish,  45,  82,  83,  84,  127,  159,  160,  161, 

231 

cured,  99,  127 
fresh,  99,  127 
pickled,  127 
Flat  bread,  126 
Flour,  rice,  96 

wheat,  22,  23,  46,  96,  126,  170,  211 
Fodders,  35,  261,  262 
Food  Administration,   146,  209,  211, 

225,  232,  241,  243,  244 
changes  in,  231,  242 
consumption  of,  212,  219 

human,  222 
map  of  Europe,  18 
problem,  17 
Foreign  exports,  123 
France,  18,  19,  23,  24,  25 
Fresh  beef.,  22 
fish,  99,  127 
pork,  22,  112,  136 


Fruits,  42,  56,  82,  83,  84,  97,  127,  159, 
160,  161,  231 

GAME,  58 

Garbage,  246 

Geese,  62 

German  submarine  campaign,  108 

Germany,  18 

Glucose,  41 

Glycogen,  59 

Goats,  58 

Gorrell,  Frank,  39 

Graham  crackers,  126 

Grains,  33,  56,  82,  83,  84,  96,  125,  126, 

159,  160,  161,  225,  231 
Grape  sugar,  41,  126 
Green  olives,  97,  98 
Grits,  34 
Gross    domestic    exports   of  primary 

human  foods,  129 
of  secondary  human  foods,  138 
exports,  123,  154,  155 

of  carbohydrate,  160,  166,  172 
of  fat,  160,  164,  171 
of  primary  foods,  145,  147 
of  protein,  159,  162,  171 
of  secondary  foods,  150 
imports,  95,  101,  108 
of  primary  foods,  109 
of  secondary  foods,  114,  121 
Gums,  32 

HADDOCK,  99,  127 

smoked,  99 
Hake,  99,  127 
Hams,  22,  112,  136 
Hawaii,  40,  95,  96,  123,  137 
j   Heart,  59 
I   Henry,  W.  A.  and  Morrison,  F.  B., 

30,  40 
Herring,  127 

cured,  99 

smoked,  99 
Hog,  92,  239 
Home  garden,  93,  94 
Hominy,  34 
Honey,  41,  97 
Hoover,  H.  C.,  10 
Horses,  58 
Human  food  production,  81 


272 


INDEX 


IMPORTED  food,  summary  of,  194 

primary  food,  185 

secondary  food,  193 
Imports,  176,  220 

gross,  95,  101,  108 

net,  175,  193,  196,  203,  204,  205,  207 
foreign,  178,  186,  195 

of  primary  food,  gross,  109 

of  secondary  foods,  gross,  114,  121 
Increase  in  food  imports,  108 
Industrial  uses,  33,  35 
Inspected  slaughter,  60 
Italy,  19,  23,  24,  25 

JOHNS,  C.  O.,  44 
Jones,  D.  B.,  44 

KIDNEYS,  59 

LAMB,  61,  112 
Lane,  M.  B.,  10 
Lard,  60,  136,  170 

compounds,  136 

substitutes,  43 
Leach,  A.  E.,  30,  40 
Lecithins,  32 
Lentils,  96 
Linseed  oil  cake,  22 
Live  weight,  59,  60,  62 
Liver,  58 
Lobsters,  99 

Louisiana  cane  sugar,  39 
Lungs,  59 
Lusk,  G.,  26 

MACARONI,  96 
Mackerel,  cured,  99 

salt,  99 

Mahana,  George  S.,  41 
Maize  meal,  33 
Malthus,  80 

Manufacturing  losses,  33 
Maple  sugar,  41,  97,  127 

syrup,  41,  126 
Marrow,  59 
Marshall,  Wm.,  40 
McCollum,  E.  V.,  26 
Meats,  58,  82,  83,  84,  111,  159,  160, 

161,  225,  231 


Merchant  mills,  34 
Metric  ton,  29 
Milk,  63,  113,  207 

condensed,  22,  113,  137,  152,  170 

evaporated,  137 

production,  63 
Milling  Division,  36 
Miner,  J,  R.,  10 
Molasses,  40,  97 
Morrison,  F.  B.,  30,  40 
Murlin,  J.  R.,  247 
Mushrooms,  95 
Mutton,  61,  112,  137 

NATIONAL  Canners'  Association,  39 

Food  Bill,  209 
Net  exports,  175,  196,  203,  204,  205, 

207 
imports,    175,    193,    196,   203,   204, 

205,  207 

foreign,  178,  186.  195 
nutrients  in  human  food,  80 
Neutral  lard,  136 
Nitrogenous  fats,  32 

matter,  32 
Nutrient  concentration,  158,  208 

production,  56 
Nutritional  intake,  230,  244 

total,  222,  223 
Nuts,  42,  82,  83,  84,  98,  159,  160,  161, 

231 

Brazil,  98 
cream,  98 

OATMEAL,  36 

Oat  Millers'  Association,  36 

crackers,  126 
Ocean  tonnage,  19 
Oil,  Chinese  nut,  98 

cocoanut,  98 

cottonseed,  98 

edible  olive,  42,  45,  98 

vegetable,  206 

Oils,  82,  83,  84,  159,  160,  161,  231 
Oleomargarine,  43,  58,  61,  231,  240 
Oleo  oil,  58,  61,  137 

stearin,  112 
Olive  oil,  42,  45,  98 
Olives,  97 


INDEX 


273 


Onions,  38,  96 
Oranges,  42,  98 
Oyster  crackers,  126 

PALEY,  173 
Pea  crop,  37,  38 
Peaches,  42 

dried,  127 
Peanut,  43,  98 

crop,  43 

oil,  44 

Pearl,  R.,  247 
Pears,  42 
Peas,  dried,  96 

other  than  canned,  37 
Per  capita  per  diem  consumption,  244 

production,  80,  81 
Philippine  Islands,  95,  123 
Phillips,  E.  F.,  41 
Physiological  requirements,  250 
Physiology  of  nutrition,  26 
Pickled  beef,  22,  136 

fish,  127 

pork,  22,  136 
Pilot  bread,  126 
Plan,  26,  29,  32 
Plant  diseases,  32 
Poland,  18 
Pollock,  99,  127 
Population,  80,  243,  245 

equivalent  in  adult  men,  245 
Pork,  60,  170 

canned,  136 

fresh,  112,  136 

pickled,  136 

Porto  Rico,  40,  95,  123,  137 
Potatoes,  38,  96 
Poultry,  62,  83,  84,  93,  159,  160,  161, 

231,  239 
Pretzels,  126 
Prices,  108 
Primary  feeds  or  fodders,  27 

food  imports,  110,  185 

production,  31,  47,  54,  55,  56,  110 

foods,  27,  79 
Problems,  26,  209 
Production,  109,  220 

excess,  157 

of  human  food,  81 
18 


Production  of  human  food,  total,  75, 

76 

primary  foods,  31,  47,  54,  55,  56,  110 
secondary  foods,  58,  65,  72,  73 

Protein,  32 

consumption  of,  226,  233,  237 
gross  exports  of,  159,  162,  171 
production,  82,  86 
total  exported,  155 

Prunes,  42 

RABBITS,  58 

Raisins,  42,  97 

Ratio,   export  production,   148,    149, 

153,  154 
Re-exports,  186 
Refined  sugar,  22,  127,  170 
Requirements,  physiological,  250 
Reserves,  crop-end,  210,  211 
Rice,  22,  37,  96,  126 

flour,  96 
Ripe  olives,  97 
Rolled  oats,  36 
Rolph,  George  M.,  40 
Russia,  18 
Rye  flour,  37 

SACCHARINE  materials,  39,  97,  126 

Salted  mess  beef,  136 
pork,  136 

Saltines,  126 

Sausage,  bologna,  112 
canned,  136 

Secondary  foods,  28,  79 
exports,  151 
imports,  121,  193 
production,  58,  65,  72,  73 

Seed,  32 

Serbia,  18 

Shelled  nut  meats,  98 

Shipments  to  non-contiguous  posses- 
sions, 123 

Shoulders,  22,  136 

Slaughter  of  cattle,  58 
total,  58 

Small  calory,  29 

Smoked  haddock,  99 
herring,  99 

Soda  crackers,  126 


274 


INDEX 


Soil,  27 

Sorghum  syrup,  41 

Spaghetti,  96 

Starches,  32 

Stearin  from  animal  fats,  137 

oleo,  112 
Storage,  35 
Substitution,  243 
Suet,  59 
Sugar,  194 

beet,  97 

cane,  97 

domestic  cane,  39 

grape,  126 

refined,  127,  170 
Sugars,  32,  56,  82,  83,  84,  108, 159,  160, 

161,  230,  231,  241 
Summary  of  consumption,  247 

of  imported  food,  194 
Sun,  27 

Surface,  F.  M.,  10 
Sweet  potatoes,  38 
Sweetbreads,  59 
Syrup,  97,  126 

TALLOW,  137 
Theobromine,  99 
Tongue,  58,  59 
Tonnage,  173 

Total  exported  calories,  155 
carbohydrate,  155 
fat,  155 
protein,  155 
food  production,  78 
human  food  production,  75,  76 
nutritional  intake,  222,  223 
slaughter,  58,  60,  61 


Transit,  35 
Truffles,  95 
Turkeys,  62 

UNCLEANED  rice,  96 
United  Kingdom,  23,  24,  25,  223,  224 
States,  19,  26,  31 

Bureau  of  Fisheries,  45 
Department  of  Agriculture,   29, 

58,  93,  244 
Commerce,  22,  61,  95,  96,  99, 

111,  113,  126 
Units,  29 
Unshelled  nuts,  98 

VEAL,  60,  111 

Vegetable  oils,  42,  61,  98,  206 

Vegetables,  37,  56,  82,  83,  84,  96,  126, 

]59,  160,  161,  231 
Vermicelli,  96 
Vermin,  33,  35 
Visible  supply  of  wheat,  211 
Vitamines,  26 
von  Huhn,  R.,  10 

WALNUTS,  98 

Water  crackers,  -126 

Weather  injury,  32 

Western  Allies,  22,  25 

Wheat,  23,  96,  125,  126,  170,  237,  241 

crop,  34,  35,  211 

exports,  22 

farm  reserves,  211 

flour,  22,  23,  46,  96,  126,  170,  211 

nutrients  in  flour,  34 

visible  supply,  211 
Woody  fibers,  32 


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